CN106387870A - Preparation technology of cherry fruit yeast - Google Patents
Preparation technology of cherry fruit yeast Download PDFInfo
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- CN106387870A CN106387870A CN201610754473.XA CN201610754473A CN106387870A CN 106387870 A CN106387870 A CN 106387870A CN 201610754473 A CN201610754473 A CN 201610754473A CN 106387870 A CN106387870 A CN 106387870A
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- Prior art keywords
- fermentation
- fructus pruni
- pruni pseudocerasi
- cherry
- preparation technology
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention belongs to the field of food and beverage processing, and especially relates to a preparation technology of cherry fruit yeast. The preparation technology of the cherry fruit yeast comprises the following steps: (1), picking cherry fruits which are 80-90% mature on a sunny day; (2), placing the picked cherry fruits in a fermentation vessel, sprinkling isomalto-oligosaccharide onto the upper sides of the cherry fruits, wherein the cherry fruits and the isomalto-oligosaccharide are overlapped for multiple layers in an interlaced way, and sprinkling probiotics onto the upper sides of the cherry fruits so as to carry out anaerobic fermentation; (3), carrying out primary fermentation; (4), observing the conditions of the primary fermentation; (5), filtering the fermented mixture when the primary fermentation completes, and collecting the filtrate so as to obtain a cherry fruit fermentation liquid; and (6), carrying out second fermentation. The preparation technology of the cherry fruit yeast disclosed by the invention solves the problem of nutrient loss of the cherry fruits, so that the nutrients in the cherry fruits can be more directly and wholly absorbed and utilized by utilizing the fermentation technology. Moreover, the prepared cherry fruit yeast has the functions of health-caring and enhancing human body immunity.
Description
Technical field
The invention belongs to food and drink manufacture field, more particularly, to a kind of preparation technology of cherry ferment.
Background technology
Not only color is gorgeous for Fructus Pruni pseudocerasi, and taste is sweet and refreshing, nutritious.It had both contained carbohydrate, protein, also contained
There are calcium, phosphorus, ferrum and multivitamin.The content of especially ferrum, up to 59 milligrams of every hectogram is higher by 20 to 30 than Fructus Mali pumilae, Fructus Citri tangerinae, pears
Times, the content of vitamin A, 4-5 times more than Fructus Vitis viniferae, Fructus Mali pumilae, Fructus Citri tangerinae, occupies first of various fruit.So edible Fructus Pruni pseudocerasi has promotion blood
Lactoferrin regeneration and effect of anti-cancer.In addition, Fructus Pruni pseudocerasi also has functions that middle regulating and qi tonifying, invigorating the spleen and regulating the stomach, wind-damp dispelling, to appetite not
Shake, dyspepsia, rheumatism general pain etc. all helpful, often eat Fructus Pruni pseudocerasi energy skin care and stay and hold, make skin ruddy tender white, wrinkle removing disappears
Speckle.
Although Fructus Pruni pseudocerasi is nutritious, edibility is high, fresh fruit cannot be stored for a long time, and it eats and is subject to season limit,
Therefore, it is processed into the storage period that cherry beverage can greatly prolong food.At present, existing Fructus Pruni pseudocerasi class beverage is equal when making
Using extraction concentration technique, this processing method easily makes the nutrient loss in Fructus Pruni pseudocerasi, thus reducing health-care effect, therefore,
It is necessary to work out a kind of processing method of new cherry beverage.
Content of the invention
The present invention be directed to above-mentioned technical problem, there is provided a kind of preparation technology of cherry ferment, using present method solves
The problem of nutrient loss in Fructus Pruni pseudocerasi.
The technical solution adopted in the present invention is：
A kind of preparation technology of cherry ferment is it is characterised in that comprise the steps：
(1) pluck in fine day 8-9 be divided into ripe Fructus Pruni pseudocerasi it is desirable to Fructus Pruni pseudocerasi outside be dried, fruit intact, unchanged
Matter；
(2) put Fructus Pruni pseudocerasi in round, the height of putting of Fructus Pruni pseudocerasi is 15-20 centimetre, in ground floor Fructus Pruni pseudocerasi
Top sprinkles the probioticss carrying out anaerobic fermentation, then in the oligomeric isomaltose of dispenser Fructus Pruni pseudocerasi weight 15-25%, oligomeric different
The surface that maltose is covered in Fructus Pruni pseudocerasi does not allow Fructus Pruni pseudocerasi expose, and repeats to put Fructus Pruni pseudocerasi layer and and in Fructus Pruni pseudocerasi according to container height
Fruit surface dispenser oligomeric benefit maltose layer, the Fructus Pruni pseudocerasi oligomeric isomaltose of top covers and does not allow Fructus Pruni pseudocerasi expose；
(3) first fermentation：Closing round, carries out anaerobic fermentation, avoids putting and be exposed to the sun in direct sunlight, keep away during fermentation
Light；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, timely locate
Reason harmful bacteria, first fermentation must accomplish anaerobic fermentation, anaerobic fermentation 450-550 days at 15-35 DEG C, and pol rests in 22-
28%, pH value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is filtered, collect filtrate and be Fructus Pruni pseudocerasi fermentation liquid；
(6) ferment in second time：Oligomeric isomaltose, Fructus Pruni pseudocerasi fermentation liquid, oligomeric isomaltose is added in Fructus Pruni pseudocerasi fermentation liquid
Proportioning is added according to personal like, adds after probioticss stir, after re-closed fermentation 25-35 days at 15-35 DEG C.
In described step (1), more excellent time of cherry picking is at 11 points in the morning between at 8 points in afternoon, when the Fructus Pruni pseudocerasi plucked
When fruit outside has dust or soil, Fructus Pruni pseudocerasi is contained in funnel and soaks 2-3 minute with pure water, gently rock funnel little
Fructus Pruni pseudocerasi is crashed through by the heart, takes out funnel and drain most of water after cleaning up, and is immediately placed into dilution 30% according to the preparation of this technique
Cherry ferment liquid in clear bubble 1 minute, use after draining the water.
In described step (2), it is Fructus Pruni pseudocerasi weight in the more excellent consumption of the oligomeric isomaltose of Fructus Pruni pseudocerasi upper strata dispenser
20%.
Round in described step (2) is traditional fermentation vat, the plastics fermenter of food stage, glass
Round, 304 food-grade stainless steel rounds or wooden barrel.
Probioticss in described step (2) include lactic acid bacteria, acidophilus, lactobacilluss, bifidobacterium longum, wet nurse bacterium, its interpolation
Measure 1 ‰ for oligomeric isomaltose in round and Fructus Pruni pseudocerasi gross weight.
Oligomeric isomaltose in described step (2) is oligomeric isomaltose 50 type powdered sugar.
In described step (4), the more excellent total duration of fermentation is 500 days.
In described step (5), using the food stage drainage screen of 120 mesh density, filter twice.
In described step (6), the oligomeric isomaltose of selection is oligomeric different 50 type liquid maltose, Fructus Pruni pseudocerasi fermentation liquid, low
The more excellent weight of IMO is than for 4：6～8：2, probioticss include lactic acid bacteria, acidophilus, lactobacilluss, bifidobacterium longum, wet nurse
Bacterium, the addition of probioticss is 1 ‰ of oligomeric isomaltose and Fructus Pruni pseudocerasi fermentation liquid gross weight in round.
In described step (6), fermentation more excellent when a length of 30 days.
Beneficial effects of the present invention are：
1st, the preparation technology in the present invention solves the losing issue of cherry fruit nutrition, thus allowing people using fermentation technique
Body more directly, more fully absorbs and make use of the nutrition of Fructus Pruni pseudocerasi, the effect having reached health care simultaneously and having strengthened body immunity；
2nd, the fermenation raw liquid of final gained does not need to add any preservative, drinks more healthy, in bottle and lid
The situation of complete sterilizing can directly fill listing, canned product can in -20 environment preservations spending 38 degree of room temperature, especially with
Temperature below 10 degree preserves and is preferred, and solves the problems, such as that the preservation of Fructus Pruni pseudocerasi product and market circulation are difficult；
3rd, in manufacturing process, using low temperature fermentation at 15-35 DEG C, it is to avoid hot fermentation, avoid nutrient further
Matter is destroyed during the fermentation；
4th, the time plucking Fructus Pruni pseudocerasi must be fine day, between at 8 points in afternoon it is ensured that Fructus Pruni pseudocerasi preferably after 11 points of morning
Rainwater and dew are not had on fruit and requires that fruit is intact can not rotten fruit；
5th, the cherry ferment that the present invention must be taken using advanced microbial fermentation technology, contributes to strengthening the spleen and stomach, invigorating the liver and kidney, face
There is the intractable speckle class such as freckle can play desalination effect；There is nourishing muscle and tendon promoting blood circulation, disappear red detumescent, help digest, there are substantially anti-painstaking effort
The function of pipe disease, the function of defying age；Alleviate anemia, have preferable improvement to paralysis, lumbago, skelalgia of rheumatism person.
Specific embodiment
First, component brief introduction in this preparation technology：
1st, Fructus Pruni pseudocerasi
Cherry i s of high nutrition, in Fructus Pruni pseudocerasi, the content of ferrum is higher, and in every hectogram Fructus Pruni pseudocerasi, up to 59 milligrams of iron-holder, occupy fruit
The first.Vitamin A content is 4-5 times more than Fructus Vitis viniferae, Fructus Mali pumilae, Fructus Citri tangerinae.Carotene carotene content is 4～5 times more than Fructus Vitis viniferae, Fructus Mali pumilae, Fructus Citri tangerinae.
Additionally, also containing the mineral elements such as vitamin B, C and calcium, phosphorus in Fructus Pruni pseudocerasi.Every 100g Fructus Pruni pseudocerasi moisture content 83g, protein 1.4g, fat
Fat 0.3g, sugared 8g, carbohydrate 14.4g, 66 kilocalories of heat, crude fibre 0.4g, ash 0.5g, calcium 18mg, phosphorus 18mg, ferrum
5.9mg, carotene 0.15mg, thiamine 0.04mg, riboflavin 0.08mg, Buddhist nun theobromine 0.4mg, ascorbic acid 900mg, potassium
258mg, sodium 0.7mg, magnesium 10.6mg.
2nd, oligomeric isomaltose and bacillus bifiduss
It is known that maltose is the disaccharidase that two glucose molecules are coupled together with α-Isosorbide-5-Nitrae glycosidic bond, dextrinose is then
It is the disaccharidase that two glucose molecules are coupled together with α -1,6 glycosidic bonds.Because molecular conformation is different, so, for being different from wheat
Bud sugar and referred to as dextrinose.Generally, maltose is easily fermented by yeast, and dextrinose is not fermented by yeast, Isomalt
Sugar system non-fermented oligosaccharide.Oligomeric isomaltose can be effectively promoted the growth and breeding of beneficial bacteria-bacillus bifiduss in human body,
Therefore it is also called " positive growth factor for bifidus ", referred to as " bifidus factor ".Bacillus bifiduss have many health cares, can have rush
Enter the characteristic of the notable propagation of bacillus bifiduss.Oligomeric isomaltose will not by the harmonization of the stomach intestinal absorption of human body, but be directly entered big
Intestinal, is preferentially utilized by bacillus bifiduss, helps its amount reproduction, is the multiplicaiton factor of bacillus bifiduss；Enteral other harmful bacteria then can not
Using so as to suppress the growth of harmful bacteria, promoting Tiny ecosystem in intestinal to benign cycle adjustment.
Bacillus bifiduss can maintain intestinal normal bacteria group to balance, especially old and baby.Bacillus bifiduss can suppress cause of disease
Bacterium and corrupt bacteria growing, prevent gastrointestinal disorders.They can be it is difficult to be inhaled by human consumption as the common feature of bifidus factor
Receive, also will not be utilized by most of noxious bacteria in yeast or human body, in the oral cavity because not by dental caries bacterium using and can prevent eat into
Tooth, because they by the enzyme hydrolysiss in human body alimentary canal it is impossible to be absorbed by small intestinal, therefore can not can enter large intestine after eating and big
Bacillus bifiduss in intestinal utilize, and make internal bacillus bifiduss amount reproduction, thus playing its health care, even diabetes patient's clothes
With also absorbing.
2nd, it is further described with reference to specific embodiment：
Embodiment 1
A kind of preparation technology of cherry ferment, comprises the steps：
(1) at 8 points in the fine day afternoon, pluck 8-9 be divided into ripe Fructus Pruni pseudocerasi it is desirable to Fructus Pruni pseudocerasi outside be dried, fruit complete
Well, do not go bad；When there is dust or soil outside the Fructus Pruni pseudocerasi plucked, Fructus Pruni pseudocerasi is contained in funnel and is soaked with pure water
2-3 minute, gently rocks funnel and carefully crashes through Fructus Pruni pseudocerasi, takes out funnel and drains most of water, be immediately placed into after cleaning up
In the cherry ferment liquid according to the preparation of this technique of dilution 30%, clear bubble 1 minute, uses after draining the water；
(2) select traditional fermentation vat as round, put Fructus Pruni pseudocerasi in round, every layer of Fructus Pruni pseudocerasi
Put height and be 17 centimetres, sprinkle, on ground floor Fructus Pruni pseudocerasi top, the probioticss carrying out anaerobic fermentation, then in dispenser Fructus Pruni pseudocerasi
The oligomeric isomaltose 50 type powdered sugar of weight 15%, probioticss plan container fermentation total amount disposably adds, and probioticss are breast
Sour bacterium, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, the addition of probioticss is oligomeric isomaltose and cherry in round
The 1 ‰ of peach fruit gross weight, the surface that oligomeric isomaltose 50 type powdered sugar is covered in Fructus Pruni pseudocerasi does not allow Fructus Pruni pseudocerasi expose, according to appearance
Device highly repeat to put Fructus Pruni pseudocerasi layer and and in every layer of Fructus Pruni pseudocerasi layer surface dispenser oligomeric isomaltose 50 type powdery sugar layer, push up most
The Fructus Pruni pseudocerasi of layer is covered with oligomeric isomaltose 50 type powdered sugar, in order to not allow Fructus Pruni pseudocerasi expose, the oligomeric Isomalt of top
Sugared 50 type powdered sugar can be added a bit, and the addition of probioticss is oligomeric isomaltose 50 type powdered sugar and cherry in round
The 1 ‰ of peach fruit gross weight；
(3) first fermentation：Closing round, fermentation vat can use plastics membrane closure, carry out anaerobic fermentation, keep away during fermentation
Exempt to put and be exposed to the sun in direct sunlight, lucifuge；
(4) during first fermentation, first fermentation situation is observed, see the change of fermentation cylinder surfaces, lack sugar
Shi Shiliang adds, and the appearance if any harmful bacterias such as Aspergillus flavus, staphylococcus aureuses, Salmonellas will timely be processed, first
Ferment must accomplish anaerobic fermentation, and the total duration of anaerobic fermentation is 550 days, and the temperature of fermentation is 15 DEG C, and pol rests in 22-
28%, pH value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Fructus Pruni pseudocerasi fermentation liquid；
(6) ferment in second time：Add oligomeric different 50 type liquid maltose in Fructus Pruni pseudocerasi fermentation liquid, add probioticss uniform stirring
After 30 minutes, closing fermentation at 15 DEG C just can directly be drunk after 35 days or fill listing；Fructus Pruni pseudocerasi fermentation liquid, oligomeric different 50 types
The proportioning of liquid maltose adds according to personal like, Fructus Pruni pseudocerasi fermentation liquid in the present embodiment, oligomeric different 50 type liquid maltose
Weight is than for 8：2, probioticss are lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and the addition of probioticss is fermentation
The 1 ‰ of oligomeric different 50 type liquid maltose and Fructus Pruni pseudocerasi fermentation liquid gross weight in container.
After at 15 DEG C, closing is fermented 35 days, the fermenation raw liquid of gained does not need to add any preservative, in bottle and lid
In the case of sub- complete sterilizing fermenation raw liquid with after the filter screen filtration of 180 mesh can directly fill listing, product can -20 DEG C～
38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% water after directly drinking
Or the diseases caused by retention of fluid use of dilution 500%.
Embodiment 2
A kind of preparation technology of cherry ferment, comprises the steps：
(1) at 4 points in the fine day afternoon, pluck 8-9 be divided into ripe Fructus Pruni pseudocerasi it is desirable to Fructus Pruni pseudocerasi outside be dried, fruit complete
Well, do not go bad；When there is dust or soil outside the Fructus Pruni pseudocerasi plucked, Fructus Pruni pseudocerasi is contained in funnel and is soaked with pure water
2-3 minute, gently rocks funnel and carefully crashes through Fructus Pruni pseudocerasi, takes out funnel and drains most of water, be immediately placed into after cleaning up
In the cherry ferment liquid according to the preparation of this technique of dilution 30%, clear bubble 1 minute, uses after draining the water；
(2) select the plastics fermenter of food stage as round, put Fructus Pruni pseudocerasi, every layer of Fructus Pruni pseudocerasi in round
The height of putting of fruit is 20 centimetres, sprinkles, on ground floor Fructus Pruni pseudocerasi top, the probioticss carrying out anaerobic fermentation, then in dispenser cherry
The oligomeric isomaltose 50 type powdered sugar of peach fruit weight 20%, probioticss plan container fermentation total amount disposably adds, probioticss
For lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, the addition of probioticss is oligomeric isomaltose in round
With the 1 ‰ of Fructus Pruni pseudocerasi gross weight, the surface that oligomeric isomaltose 50 type powdered sugar is covered in Fructus Pruni pseudocerasi does not allow Fructus Pruni pseudocerasi expose, root
According to container height repeat to put Fructus Pruni pseudocerasi layer and and in every layer of Fructus Pruni pseudocerasi layer surface dispenser oligomeric isomaltose 50 type powdery sugar layer,
The Fructus Pruni pseudocerasi of top with oligomeric isomaltose 50 type powdered sugar cover, in order to not allow Fructus Pruni pseudocerasi expose, top oligomeric different
Maltose 50 type powdered sugar can be added a bit, and the addition of probioticss is oligomeric isomaltose 50 type powdered sugar in round
With Fructus Pruni pseudocerasi gross weight 1 ‰；
(3) first fermentation：Closing round, carries out anaerobic fermentation, avoids putting and be exposed to the sun in direct sunlight, keep away during fermentation
Light；
(4) during first fermentation, first fermentation situation is observed, see the change of fermentation cylinder surfaces, lack sugar
Shi Shiliang adds, and the appearance if any harmful bacterias such as Aspergillus flavus, staphylococcus aureuses, Salmonellas will timely be processed, first
Ferment must accomplish anaerobic fermentation, and the total duration of anaerobic fermentation is 480 days, and the temperature of fermentation is 30 DEG C, and pol rests in 22-
28%, pH value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Fructus Pruni pseudocerasi fermentation liquid；
(6) ferment in second time：Add oligomeric different 50 type liquid maltose in Fructus Pruni pseudocerasi fermentation liquid, add probioticss uniform stirring
After 30 minutes, closing fermentation at 25 DEG C just can directly be drunk after 30 days or fill listing；Fructus Pruni pseudocerasi fermentation liquid, oligomeric different 50 types
The proportioning of liquid maltose adds according to personal like, Fructus Pruni pseudocerasi fermentation liquid in the present embodiment, oligomeric different 50 type liquid maltose
Weight is than for 5：5, probioticss are lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and the addition of probioticss is fermentation
The 1 ‰ of oligomeric different 50 type liquid maltose and Fructus Pruni pseudocerasi fermentation liquid gross weight in container.
After at 15 DEG C, closing is fermented 35 days, the fermenation raw liquid of gained does not need to add any preservative, in bottle and lid
In the case of sub- complete sterilizing fermenation raw liquid with after the filter screen filtration of 180 mesh can directly fill listing, product can -20 DEG C～
38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% water after directly drinking
Or the diseases caused by retention of fluid use of dilution 500%.
Embodiment 3
A kind of preparation technology of cherry ferment, comprises the steps：
(1) at 1 point in the fine day afternoon, pluck 8-9 be divided into ripe Fructus Pruni pseudocerasi it is desirable to Fructus Pruni pseudocerasi outside be dried, fruit complete
Well, do not go bad；When there is dust or soil outside the Fructus Pruni pseudocerasi plucked, Fructus Pruni pseudocerasi is contained in funnel and is soaked with pure water
2-3 minute, gently rocks funnel and carefully crashes through Fructus Pruni pseudocerasi, takes out funnel and drains most of water, be immediately placed into after cleaning up
In the cherry ferment liquid according to the preparation of this technique of dilution 30%, clear bubble 1 minute, uses after draining the water；
(2) select the round of glass as round, put Fructus Pruni pseudocerasi, every layer of Fructus Pruni pseudocerasi in round
The height of putting of fruit is 18 centimetres, sprinkles, on ground floor Fructus Pruni pseudocerasi top, the probioticss carrying out anaerobic fermentation, then in dispenser cherry
The oligomeric isomaltose 50 type powdered sugar of peach fruit weight 20%, probioticss plan container fermentation total amount disposably adds, probioticss
For lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, the addition of probioticss is oligomeric isomaltose in round
With the 1 ‰ of Fructus Pruni pseudocerasi gross weight, the surface that oligomeric isomaltose 50 type powdered sugar is covered in Fructus Pruni pseudocerasi does not allow Fructus Pruni pseudocerasi expose, root
According to container height repeat to put Fructus Pruni pseudocerasi layer and and in every layer of Fructus Pruni pseudocerasi layer surface dispenser oligomeric isomaltose 50 type powdery sugar layer,
The Fructus Pruni pseudocerasi of top with oligomeric isomaltose 50 type powdered sugar cover, in order to not allow Fructus Pruni pseudocerasi expose, top oligomeric different
Maltose 50 type powdered sugar can be added a bit, and the addition of probioticss is oligomeric isomaltose 50 type powdered sugar in round
With Fructus Pruni pseudocerasi gross weight 1 ‰；
(3) first fermentation：Closing round, carries out anaerobic fermentation, avoids putting and be exposed to the sun in direct sunlight, keep away during fermentation
Light；
(4) during first fermentation, first fermentation situation is observed, see the change of fermentation cylinder surfaces, lack sugar
Shi Shiliang adds, and the appearance if any harmful bacterias such as Aspergillus flavus, staphylococcus aureuses, Salmonellas will timely be processed, first
Ferment must accomplish anaerobic fermentation, and the total duration of anaerobic fermentation is 500 days, and the temperature of fermentation is 25 DEG C, and pol rests in 22-
28%, pH value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Fructus Pruni pseudocerasi fermentation liquid；
(6) ferment in second time：Add oligomeric different 50 type liquid maltose in Fructus Pruni pseudocerasi fermentation liquid, add probioticss uniform stirring
After 30 minutes, closing fermentation at 25 DEG C just can directly be drunk after 30 days or fill listing；Fructus Pruni pseudocerasi fermentation liquid, oligomeric different 50 types
The proportioning of liquid maltose adds according to personal like, Fructus Pruni pseudocerasi fermentation liquid in the present embodiment, oligomeric different 50 type liquid maltose
Weight is than for 6：4, probioticss are lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and the addition of probioticss is fermentation
The 1 ‰ of oligomeric different 50 type liquid maltose and Fructus Pruni pseudocerasi fermentation liquid gross weight in container.
After at 15 DEG C, closing is fermented 35 days, the fermenation raw liquid of gained does not need to add any preservative, in bottle and lid
In the case of sub- complete sterilizing fermenation raw liquid with after the filter screen filtration of 180 mesh can directly fill listing, product can -20 DEG C～
38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% water after directly drinking
Or the diseases caused by retention of fluid use of dilution 500%.
Embodiment 4
A kind of preparation technology of cherry ferment, comprises the steps：
(1) at 11 points in the fine day morning, pluck 8-9 be divided into ripe Fructus Pruni pseudocerasi it is desirable to Fructus Pruni pseudocerasi outside be dried, fruit complete
Well, do not go bad；When there is dust or soil outside the Fructus Pruni pseudocerasi plucked, Fructus Pruni pseudocerasi is contained in funnel and is soaked with pure water
2-3 minute, gently rocks funnel and carefully crashes through Fructus Pruni pseudocerasi, takes out funnel and drains most of water, be immediately placed into after cleaning up
In the cherry ferment liquid according to the preparation of this technique of dilution 30%, clear bubble 1 minute, uses after draining the water；
(2) select 304 food-grade stainless steel rounds as round, put Fructus Pruni pseudocerasi in round, often
The height of putting of layer Fructus Pruni pseudocerasi is 15 centimetres, sprinkles the probioticss carrying out anaerobic fermentation, Ran Hou on ground floor Fructus Pruni pseudocerasi top
The oligomeric isomaltose 50 type powdered sugar of dispenser Fructus Pruni pseudocerasi weight 25%, probioticss plan container fermentation total amount disposably adds,
Probioticss are lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and oligomeric isomaltose 50 type powdered sugar is covered in Fructus Pruni pseudocerasi
The surface of fruit does not allow Fructus Pruni pseudocerasi expose, and repeats to put Fructus Pruni pseudocerasi layer and and in every layer of Fructus Pruni pseudocerasi layer surface dispenser according to container height
Oligomeric isomaltose 50 type powdery sugar layer, the Fructus Pruni pseudocerasi of top is covered with oligomeric isomaltose 50 type powdered sugar, in order to not allow
Fructus Pruni pseudocerasi exposes, and the oligomeric isomaltose 50 type powdered sugar of top can be added a bit, and the addition of probioticss is that fermentation is held
The 1 ‰ of oligomeric isomaltose 50 type powdered sugar and Fructus Pruni pseudocerasi gross weight in device；
(3) first fermentation：Closing round, carries out anaerobic fermentation, avoids putting and be exposed to the sun in direct sunlight, keep away during fermentation
Light；
(4) during first fermentation, first fermentation situation is observed, see the change of fermentation cylinder surfaces, lack sugar
Shi Shiliang adds, and the appearance if any harmful bacterias such as Aspergillus flavus, staphylococcus aureuses, Salmonellas will timely be processed, first
Ferment must accomplish anaerobic fermentation, and the total duration of anaerobic fermentation is 450 days, and the temperature of fermentation is 35 DEG C, and pol rests in 22-
28%, pH value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is adopted the food stage drainage screen of 120 mesh density, filter twice, receive
Collection filtrate is Fructus Pruni pseudocerasi fermentation liquid；
(6) ferment in second time：Add oligomeric different 50 type liquid maltose in Fructus Pruni pseudocerasi fermentation liquid, add probioticss uniform stirring
After 30 minutes, closing fermentation at 35 DEG C just can directly be drunk after 25 days or fill listing；Fructus Pruni pseudocerasi fermentation liquid, oligomeric different 50 types
The proportioning of liquid maltose adds according to personal like, Fructus Pruni pseudocerasi fermentation liquid in the present embodiment, oligomeric different 50 type liquid maltose
Weight is than for 4：6, probioticss are lactic acid bacteria, bacillus acidophilus, bifidobacterium longum, wet nurse bacterium, and the addition of probioticss is fermentation
The 1 ‰ of oligomeric different 50 type liquid maltose and Fructus Pruni pseudocerasi fermentation liquid gross weight in container.
After at 15 DEG C, closing is fermented 35 days, the fermenation raw liquid of gained does not need to add any preservative, in bottle and lid
In the case of sub- complete sterilizing fermenation raw liquid with after the filter screen filtration of 180 mesh can directly fill listing, product can -20 DEG C～
38 DEG C of environment preserves, and the temperature preferably below 10 DEG C preserves；This fermentation liquid is stock solution, drinks 500% water after directly drinking
Or the diseases caused by retention of fluid use of dilution 500%.
Above 4 embodiments of the present invention are described in detail, but content has been only presently preferred embodiments of the present invention, no
The practical range for limiting the present invention can be considered.All impartial changes made according to the present patent application scope and improvement etc., all
Should still belong within the patent covering scope of the present invention.
Claims (10)
1. a kind of preparation technology of cherry ferment is it is characterised in that comprise the steps：
(1) pluck in fine day 8-9 be divided into ripe Fructus Pruni pseudocerasi it is desirable to Fructus Pruni pseudocerasi outside be dried, fruit is intact, do not go bad；
(2) put Fructus Pruni pseudocerasi in round, the height of putting of Fructus Pruni pseudocerasi is 15-20 centimetre, on ground floor Fructus Pruni pseudocerasi top
Sprinkle the probioticss carrying out anaerobic fermentation, then in the oligomeric isomaltose of dispenser Fructus Pruni pseudocerasi weight 15-25%, oligomeric Isomalt
The surface that sugar is covered in Fructus Pruni pseudocerasi does not allow Fructus Pruni pseudocerasi expose, and repeats to put Fructus Pruni pseudocerasi layer and and in Fructus Pruni pseudocerasi table according to container height
Face dispenser oligomeric benefit maltose layer, the Fructus Pruni pseudocerasi oligomeric isomaltose of top covers and does not allow Fructus Pruni pseudocerasi expose；
(3) first fermentation：Closing round, carries out anaerobic fermentation, avoids putting and be exposed to the sun in direct sunlight during fermentation, lucifuge；
(4) during first fermentation, first fermentation situation is observed, add in right amount when lacking sugar, timely processing has
Evil bacterium, first fermentation must accomplish anaerobic fermentation, anaerobic fermentation 450-550 days at 15-35 DEG C, and pol rests in 22-28%,
PH value is 3.4-3.8；
(5) after first fermentation finishes, fermenting mixture is filtered, collect filtrate and be Fructus Pruni pseudocerasi fermentation liquid；
(6) ferment in second time：Oligomeric isomaltose, Fructus Pruni pseudocerasi fermentation liquid, the proportioning of oligomeric isomaltose is added in Fructus Pruni pseudocerasi fermentation liquid
Added according to personal like, add after probioticss stir, after re-closed fermentation 25-35 days at 15-35 DEG C.
2. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that in described step (1), Fructus Pruni pseudocerasi
The more excellent time plucked is at 11 points in the morning between at 8 points in afternoon, when there is dust or soil outside the Fructus Pruni pseudocerasi plucked, by cherry
Peach fruit is contained in funnel and soaks 2-3 minute with pure water, gently rocks funnel and carefully crashes through Fructus Pruni pseudocerasi, takes after cleaning up
Go out funnel and drain most of water, be immediately placed into dilution 30% and steep 1 minute according to clear in the cherry ferment liquid of this technique preparation, drip
Use after solid carbon dioxide.
3. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that in described step (2), in cherry
The more excellent consumption of the oligomeric isomaltose of peach fruit upper strata dispenser is the 20% of Fructus Pruni pseudocerasi weight.
4. a kind of cherry ferment according to claim 1 preparation technology it is characterised in that in described step (2) send out
Ferment container is traditional fermentation vat, the plastics fermenter of food stage, the round of glass, 304 food-grade stainless steels
Round or wooden barrel.
5. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that having in described step (2)
Beneficial bacteria includes lactic acid bacteria, acidophilus, lactobacilluss, bifidobacterium longum, wet nurse bacterium, and its addition is oligomeric isomaltose in round
With Fructus Pruni pseudocerasi gross weight 1 ‰.
6. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that low in described step (2)
IMO is oligomeric isomaltose 50 type powdered sugar.
7. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that in described step (4), ferment
More excellent total duration be 500 days.
8. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that in described step (5), adopt
The food stage drainage screen of 120 mesh density, filters twice.
9. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that in described step (6), select
Oligomeric isomaltose be oligomeric different 50 type liquid maltose, Fructus Pruni pseudocerasi fermentation liquid, the more excellent weight ratio of oligomeric isomaltose are for 4：6
～8：2, probioticss include lactic acid bacteria, acidophilus, lactobacilluss, bifidobacterium longum, wet nurse bacterium, and the addition of probioticss is round
Interior oligomeric isomaltose and the 1 ‰ of Fructus Pruni pseudocerasi fermentation liquid gross weight.
10. a kind of preparation technology of cherry ferment according to claim 1 is it is characterised in that in described step (6), send out
Ferment more excellent when a length of 30 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106983146A (en) * | 2017-04-11 | 2017-07-28 | 姜红成 | Prepare the fermentation composition and preparation method of the plant enzyme with conditioning and enhancing human detoxification moistening face |
| CN109260076A (en) * | 2018-10-19 | 2019-01-25 | 浙江大学自贡创新中心 | A kind of cherry fermentation liquid and preparation method thereof and the application in cosmetics |
| CN109757715A (en) * | 2018-12-17 | 2019-05-17 | 无名金葵(北京)科技发展有限公司 | A kind of sunset abelmoschus root biologic ferment and preparation method thereof |
| CN113907339A (en) * | 2021-09-23 | 2022-01-11 | 山东绿丰生态农业股份有限公司 | Preparation method of cherry peel residue enzyme |
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| CN106983146A (en) * | 2017-04-11 | 2017-07-28 | 姜红成 | Prepare the fermentation composition and preparation method of the plant enzyme with conditioning and enhancing human detoxification moistening face |
| CN109260076A (en) * | 2018-10-19 | 2019-01-25 | 浙江大学自贡创新中心 | A kind of cherry fermentation liquid and preparation method thereof and the application in cosmetics |
| CN109757715A (en) * | 2018-12-17 | 2019-05-17 | 无名金葵(北京)科技发展有限公司 | A kind of sunset abelmoschus root biologic ferment and preparation method thereof |
| CN113907339A (en) * | 2021-09-23 | 2022-01-11 | 山东绿丰生态农业股份有限公司 | Preparation method of cherry peel residue enzyme |
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