CN106617023A - Fermentation method of composite ferment food - Google Patents
Fermentation method of composite ferment food Download PDFInfo
- Publication number
- CN106617023A CN106617023A CN201610895805.6A CN201610895805A CN106617023A CN 106617023 A CN106617023 A CN 106617023A CN 201610895805 A CN201610895805 A CN 201610895805A CN 106617023 A CN106617023 A CN 106617023A
- Authority
- CN
- China
- Prior art keywords
- ferment
- liquid
- food
- fermentation
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 39
- 230000004151 fermentation Effects 0.000 title claims abstract description 39
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000002131 composite material Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title abstract 4
- 239000007788 liquid Substances 0.000 claims abstract description 78
- 241000196324 Embryophyta Species 0.000 claims abstract description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 238000003754 machining Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims description 67
- 102000004190 Enzymes Human genes 0.000 claims description 67
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 24
- 235000021022 fresh fruits Nutrition 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 15
- 238000003672 processing method Methods 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 14
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 12
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 12
- 239000011521 glass Substances 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 5
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 244000179886 Moringa oleifera Species 0.000 claims description 5
- 235000011347 Moringa oleifera Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- -1 nigecose Chemical compound 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 5
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 241001560086 Pachyrhizus Species 0.000 claims description 4
- 230000036541 health Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 9
- 206010061218 Inflammation Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000004054 inflammatory process Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 201000004384 Alopecia Diseases 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000533770 Cayaponia Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000001840 Dandruff Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000000501 Lipidoses Diseases 0.000 description 1
- 206010024585 Lipidosis Diseases 0.000 description 1
- 206010028372 Muscular weakness Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 231100000360 alopecia Toxicity 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000020764 fibrinolysis Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000036473 myasthenia Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food, and particularly provides a fermentation method of composite ferment food. The fermentation method comprises the following steps: (1) preparing fruit and vegetable ferment liquid; (2) preparing plant ferment liquid; (3) preparing beans ferment liquid; (4) mixing the prepared fruit and vegetable ferment liquid, plant ferment liquid and beans ferment liquid, adding xylooligosaccharide, carrying out sealed fermentation for 1-2 months at room temperature, then conveying the fermented ferment liquid into an inspissator, sterilizing at 100-120 DEG C to obtain a composite ferment product; and molding by machining, and preparing the composite ferment food into liquid, powder or solid particle ferment. According to the fermentation method, the ferment concentration of the food is increased, the vitality of the ferment is improved, the immunity of the organism is enhanced, and the human health can be promoted if the composite ferment food is frequently eaten.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of fermentation processing method of composite enzyme food.
Background technology
Ferment refers to the polymer substance with biocatalytic Activity, is main energy needed for the various biochemical reaction of human body
Amount.By in vivo contained at least 6,000 kind of ferment, desintegration coenzyme forms about 100,000 kinds of different materials to the mankind, so that I
Can see, listen, feeling, taking action, digesting food and thinking.Human tissue organ and 60,000,000,000,000 cells just lean on what ferment was dominated
Biochemical reaction is running well and sustain life.Without nutrition is talked, life is still said, can not all avoid " ferment " this angle
Color.Ferment can decompose unnecessary fat, soften the material of intestinal wall deposition, strengthen intestinal immune ability, be kept for the generation of intestinal health
Thank and toxin expelling ability, suppress the bacteria breed in intestinal, can effectively decompose the high protein and excessive fat in food, play slim
With purification.
Ferment is more satisfactory than internal medicine, and it can put antiinflammatory action to good use to the cell for causing inflammation, and decompose because of inflammation
The antibacterial of generation；There is ferment cell regeneration, cell to bring back to life, removing toxic substances, blood purification and the effect of enhancing metabolism etc.；Ferment can
To suppress inflammation, then decompose the secreted virus out of discharge inflammation, antibacterial, and makes blood circulation smooth are produced to the symptom of tuberculosis
And the new life of promotion cell；Ferment can anti-alopecia-stopping, promote hair growth promoting, prevent the elderly people of the dandruff to be all afraid of alopecia, and
And the direct or indirect fibrinolysiss made in thrombosis.
Sub-healty adults are all to have shoulder aches, myasthenia of limbs, tired, dizziness and blurred vision, inappetence etc. to be all " half (Asia) health
Disease ", being in the excessive modern of pressure more or less has above-mentioned situation, and half (Asia) health symptom is exactly that ferment effect is " short
Road ", problem is more serious, is more likely to become disease.Ferment can play one's part to the full, because can be fast by the ferment refined in plant
Speed supplements ferment not enough in human body.
At present, modern society strives fierceness unexpectedly, and rhythm of life is accelerated, and environmental pollution, the age increases, and all can cause in human body
Ferment is reduced.When the effect of internal ferment is weak or reduces, various symptoms appearance is just had, due to zymosthenic unicity,
These diseases are prevented and treated, we must absorb more ferment from meals, and food is after high temperature, polish, and
Destroyed the ferment in food.For make enzyme food more conform to modern to the multiformity of nutritional need, balance and
It is easy to absorbability, either traditional handicraft or modern crafts remain a need for further improvement.Although also occurring in that on domestic market
The health food of some addition ferment, but it is also little in other field of food applications, still there is wide development space.
The content of the invention
It is an object of the invention to provide a kind of fermentation processing method of composite enzyme food, can promote ferment vigor, increase
Strong body immunity, activating cell, and can also enhance metabolism, purify intestinal.
For this purpose, the invention provides a kind of fermentation processing method of composite enzyme food, comprises the steps：
(1) fruit-vegerable ferment liquid is prepared：Lamellar or bulk are cut into respectively after the fresh fruit of vegetables cleaning, drying of selection are processed,
Be then placed in glass container, be initially charged percentage by weight be 0.5%-1.0% maltose and 0.5%-1.6% rice
Vinegar, add percentage by weight be 0.2%-0.8% cyclodextrin and 0.2%-1.8% yeast, after mix homogeneously
Glass container is sealed, fruit-vegerable ferment liquid is obtained after fresh fruit of vegetables natural fermentation 2-3 month；
(2) plant enzyme liquid is prepared:Choose Folium Mori 3-5 parts, Herba Houttuyniae 2-6 parts, Folium Artemisiae Argyi 4-8 parts, leaf of Moringa 4-8 parts,
Melon leaf 3-6 parts, Hibiscus Sabdariffa Linn 2-5 parts, are rinsed to remove epidermis dirt with circulating water, are cut into lamellar or bulk respectively after being dried, so
After be transported in fermentation tank, add bacillus bifiduss and streptococcus thermophiluss, be eventually adding sugar, seal after stirring, room temperature is sent out
Ferment obtains plant enzyme liquid for 15-20 days；
(3) beans enzyme liquid is prepared：With Semen sojae atricolor as raw material, by Semen sojae atricolor cook rear direct inoculation mycete 0.2% it is fermented and
Into；
(4) obtained fruit-vegerable ferment liquid, plant enzyme liquid and beans enzyme liquid are mixed, and adds oligomeric xylose, room temperature
Lower sealing and fermenting 1-2 month, is then transported to the enzyme liquid after fermentation in concentrator, carry out at 100-120 DEG C it is degerming after
Obtain composite enzyme product；Using machining molding, composite enzyme food is made into liquid, powder or solid particle ferment
Element.
Preferably, fresh fruit of vegetables selected in the step (1) is Fructus Ananadis comosi, Fructus Lycopersici esculenti, Fructus Citri Limoniae and blue berry.Fruit-vegerable ferment liquid
In be added with blue berry, vision can be improved.
Preferably, fruit-vegerable ferment liquid 40% in the step (4), plant enzyme liquid 25%, beans enzyme liquid 25% is oligomeric
Xylose 10%.Oligomeric xylose can selectively promote the proliferation activity of intestinal bifidobacteria.Energy value is almost nil, neither shadow
Blood sugar concentration is rung, does not also increase insulin level in blood glucose, and lipidosiss will not be formed.
Preferably, the sealing in the step (1), (2) and (4) is first with cover for sealed container again after tin foil sealing.
Preferably, sugar is the mixing of brown sugar, Fructose, nigecose, xylitol any two kinds or whole in the step (2).
Beneficial effects of the present invention：The fermentation processing method of this composite enzyme food that the present invention is provided causes food ferment
Plain concentration increases, and enzyme food is blended by fruit-vegerable ferment liquid, plant enzyme liquid, beans enzyme liquid and oligomeric xylose, with new
Fresh fruit, herbaceous plant, beans are raw material, using the Fermentation of microorganism so that the carbohydrate, albumen in raw material
The substance metabolismes such as matter, lipid react, a large amount of to produce and accumulate required metabolite, enhance the vigor of ferment, enhance machine
Body immunity, accelerates intestinal peristalsis promoting, promotes feces to excrete as early as possible, reduces stimulation of the harmful toxins to intestinal wall, regulating intestinal canal
Flora, and the problem for improving constipation for a long time can be reached, Jing often to eat use can promote health.
Specific embodiment
With reference to specific embodiment, the present invention is further elucidated.
Embodiment 1：
A kind of fermentation processing method of composite enzyme food is present embodiments provided, ferment vigor can be promoted, strengthened people
Body immunity, activating cell, and can also enhance metabolism, purify intestinal.
For this purpose, the invention provides a kind of fermentation processing method of composite enzyme food, comprises the steps：
(1) fruit-vegerable ferment liquid is prepared：Lamellar or bulk are cut into respectively after the fresh fruit of vegetables cleaning, drying of selection are processed,
It is then placed in glass container, is initially charged maltose and 0.5% rice vinegar that percentage by weight is 0.5%, adds weight
Amount percentage ratio is 0.2% cyclodextrin and 0.2% yeast, is sealed glass container after mix homogeneously, fresh fruit of vegetables
Natural fermentation is obtained fruit-vegerable ferment liquid after 2 months；
Wherein selected fresh fruit of vegetables is Fructus Ananadis comosi, Fructus Lycopersici esculenti, Fructus Citri Limoniae and blue berry.Raw material is added with fruit-vegerable ferment liquid blue
The certain kind of berries, can improve vision.
(2) plant enzyme liquid is prepared:Choose 3 parts of Folium Mori, 2 parts of Herba Houttuyniae, 4 parts of Folium Artemisiae Argyi, 4 parts of leaf of Moringa, 3 parts of pachyrhizus leaf,
2 parts of Hibiscus Sabdariffa Linn, is rinsed to remove epidermis dirt with circulating water, and after being dried lamellar or bulk are cut into respectively, is then delivered to fermentation
In tank, bacillus bifiduss and streptococcus thermophiluss are added, be eventually adding sugar, sealed after stirring, normal temperature fermentation is planted for 15 days
Thing enzyme liquid；The sugar is the mixing of brown sugar, Fructose, nigecose, xylitol any two kinds or whole.
(3) beans enzyme liquid is prepared：With Semen sojae atricolor as raw material, by Semen sojae atricolor cook rear direct inoculation mycete 0.2% it is fermented and
Into；
(4) obtained fruit-vegerable ferment liquid, plant enzyme liquid and beans enzyme liquid are mixed, and adds oligomeric xylose, room temperature
Lower sealing and fermenting 1 month, is then transported to the enzyme liquid after fermentation in concentrator, carry out at 100 DEG C it is degerming after answered
Close ferment product；Using machining molding, composite enzyme food is made into liquid, powder or solid particle ferment.Fruit and vegerable
Enzyme liquid 40%, plant enzyme liquid 25%, beans enzyme liquid 25%, oligomeric xylose 10%.
Sealing in the step (1), (2) and (4) is first with cover for sealed container again after tin foil sealing.
Embodiment 2：
A kind of fermentation processing method of composite enzyme food is present embodiments provided, is comprised the steps：
(1) fruit-vegerable ferment liquid is prepared：Lamellar or bulk are cut into respectively after the fresh fruit of vegetables cleaning, drying of selection are processed,
It is then placed in glass container, is initially charged maltose and 1.6% rice vinegar that percentage by weight is 1.0%, adds weight
Amount percentage ratio is 0.8% cyclodextrin and 1.8% yeast, is sealed glass container after mix homogeneously, fresh fruit of vegetables
Natural fermentation is obtained fruit-vegerable ferment liquid after 3 months；Selected fresh fruit of vegetables is Fructus Ananadis comosi, Fructus Lycopersici esculenti, Fructus Citri Limoniae and blue berry.
(2) plant enzyme liquid is prepared:Choose 5 parts of Folium Mori, 6 parts of Herba Houttuyniae, 8 parts of Folium Artemisiae Argyi, 8 parts of leaf of Moringa, 6 parts of pachyrhizus leaf,
5 parts of Hibiscus Sabdariffa Linn, is rinsed to remove epidermis dirt with circulating water, and after being dried lamellar or bulk are cut into respectively, is then delivered to fermentation
In tank, bacillus bifiduss and streptococcus thermophiluss are added, be eventually adding sugar, sealed after stirring, normal temperature fermentation is planted for 20 days
Thing enzyme liquid；Sugar is the mixing of brown sugar, Fructose, nigecose, xylitol any two kinds or whole in the step (2).
(3) beans enzyme liquid is prepared：With Semen sojae atricolor as raw material, by Semen sojae atricolor cook rear direct inoculation mycete 0.2% it is fermented and
Into；
(4) obtained fruit-vegerable ferment liquid, plant enzyme liquid and beans enzyme liquid are mixed, and adds oligomeric xylose, room temperature
Lower sealing and fermenting 2 months, is then transported to the enzyme liquid after fermentation in concentrator, carry out at 120 DEG C it is degerming after answered
Close ferment product；Using machining molding, composite enzyme food is made into liquid, powder or solid particle ferment.It is described
Fruit-vegerable ferment liquid 40% in step (4), plant enzyme liquid 25%, beans enzyme liquid 25%, oligomeric xylose 10%.
Sealing in the step (1), (2) and (4) is first with cover for sealed container again after tin foil sealing.
Embodiment 3：
A kind of fermentation processing method of composite enzyme food is present embodiments provided, is comprised the steps：
(1) fruit-vegerable ferment liquid is prepared：Lamellar or bulk are cut into respectively after the fresh fruit of vegetables cleaning, drying of selection are processed,
It is then placed in glass container, is initially charged maltose and 1.2% rice vinegar that percentage by weight is 0.8%, adds weight
Amount percentage ratio is 0.6% cyclodextrin and 1.2% yeast, is sealed glass container after mix homogeneously, fresh fruit of vegetables
Natural fermentation is obtained fruit-vegerable ferment liquid after 1.5 months；Selected fresh fruit of vegetables is Fructus Ananadis comosi, Fructus Lycopersici esculenti, Fructus Citri Limoniae and blue berry.
(2) plant enzyme liquid is prepared:Choose 4 parts of Folium Mori, 5 parts of Herba Houttuyniae, 6 parts of Folium Artemisiae Argyi, 7 parts of leaf of Moringa, 5 parts of pachyrhizus leaf,
3 parts of Hibiscus Sabdariffa Linn, is rinsed to remove epidermis dirt with circulating water, and after being dried lamellar or bulk are cut into respectively, is then delivered to fermentation
In tank, bacillus bifiduss and streptococcus thermophiluss are added, be eventually adding sugar, sealed after stirring, normal temperature fermentation is planted for 20 days
Thing enzyme liquid；The sugar is the mixing of brown sugar, Fructose, nigecose, xylitol any two kinds or whole.
(3) beans enzyme liquid is prepared：With Semen sojae atricolor as raw material, by Semen sojae atricolor cook rear direct inoculation mycete 0.2% it is fermented and
Into；
(4) obtained fruit-vegerable ferment liquid, plant enzyme liquid and beans enzyme liquid are mixed, and adds oligomeric xylose, room temperature
Lower sealing and fermenting 1.5 months, is then transported to the enzyme liquid after fermentation in concentrator, carry out at 110 DEG C it is degerming after obtain
Composite enzyme product；Using machining molding, composite enzyme food is made into liquid, powder or solid particle ferment.Institute
State fruit-vegerable ferment liquid 40%, plant enzyme liquid 25%, beans enzyme liquid 25%, oligomeric xylose 10%.
Sealing in the step (1), (2) and (4) is first with cover for sealed container again after tin foil sealing.It is exemplified as above only
Only it is the illustration to the present invention, does not constitute the restriction to protection scope of the present invention, every or phase identical with the present invention
As design and belong within protection scope of the present invention.
Claims (5)
1. a kind of fermentation processing method of composite enzyme food, it is characterised in that comprise the steps：
(1) fruit-vegerable ferment liquid is prepared：Lamellar or bulk are cut into respectively after the fresh fruit of vegetables cleaning, drying of selection are processed, then
Be positioned in glass container, be initially charged percentage by weight be 0.5%-1.0% maltose and 0.5%-1.6% rice vinegar,
Add percentage by weight be 0.2%-0.8% cyclodextrin and 0.2%-1.8% yeast, by glass after mix homogeneously
Glass container is sealed, and fruit-vegerable ferment liquid is obtained after fresh fruit of vegetables natural fermentation 2-3 month；
(2) plant enzyme liquid is prepared:Choose Folium Mori 3-5 parts, Herba Houttuyniae 2-6 parts, Folium Artemisiae Argyi 4-8 parts, leaf of Moringa 4-8 parts, pachyrhizus leaf
3-6 parts, Hibiscus Sabdariffa Linn 2-5 parts, are rinsed to remove epidermis dirt with circulating water, and after being dried lamellar or bulk are cut into respectively, then defeated
It is sent in fermentation tank, adds bacillus bifiduss and streptococcus thermophiluss, be eventually adding sugar, seals after stirring, normal temperature fermentation 15-
Obtain plant enzyme liquid within 20 days；
(3) beans enzyme liquid is prepared：With Semen sojae atricolor as raw material, Semen sojae atricolor cooks rear direct inoculation mycete 0.2% is fermented to be formed；
(4) obtained fruit-vegerable ferment liquid, plant enzyme liquid and beans enzyme liquid are mixed, and adds oligomeric xylose, it is close under room temperature
Seal ferment 1-2 month, then the enzyme liquid after fermentation is transported in concentrator, carry out at 100-120 DEG C it is degerming after obtain
Composite enzyme product；Using machining molding, composite enzyme food is made into liquid, powder or solid particle ferment.
2. a kind of fermentation processing method of composite enzyme food as claimed in claim 1, it is characterised in that：The step (1)
In selected fresh fruit of vegetables be Fructus Ananadis comosi, Fructus Lycopersici esculenti, Fructus Citri Limoniae and blue berry.
3. a kind of fermentation processing method of composite enzyme food as claimed in claim 1, it is characterised in that：The step (4)
Middle fruit-vegerable ferment liquid 40%, plant enzyme liquid 25%, beans enzyme liquid 25%, oligomeric xylose 10%.
4. a kind of fermentation processing method of composite enzyme food as claimed in claim 1, it is characterised in that：The step (1),
(2) sealing and in (4) is first with cover for sealed container again after tin foil sealing.
5. a kind of fermentation processing method of composite enzyme food as claimed in claim 1, it is characterised in that：The step (2)
Middle sugar is the mixing of brown sugar, Fructose, nigecose, xylitol any two kinds or whole.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610895805.6A CN106617023A (en) | 2016-10-14 | 2016-10-14 | Fermentation method of composite ferment food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610895805.6A CN106617023A (en) | 2016-10-14 | 2016-10-14 | Fermentation method of composite ferment food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106617023A true CN106617023A (en) | 2017-05-10 |
Family
ID=58855409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610895805.6A Pending CN106617023A (en) | 2016-10-14 | 2016-10-14 | Fermentation method of composite ferment food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106617023A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048376A (en) * | 2017-06-17 | 2017-08-18 | 王笑丽 | A kind of processing method of pectase food |
| CN107904078A (en) * | 2017-12-12 | 2018-04-13 | 厦门益力康贸易有限公司 | One kind mixing ferment cocktail and preparation method thereof |
| CN108902953A (en) * | 2018-09-12 | 2018-11-30 | 安慧 | Compound fruit and vegetable ferment and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
-
2016
- 2016-10-14 CN CN201610895805.6A patent/CN106617023A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366530A (en) * | 2008-09-27 | 2009-02-18 | 沈阳麦金利食品制造有限公司 | Process for preparing composite enzyme and product thereof |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048376A (en) * | 2017-06-17 | 2017-08-18 | 王笑丽 | A kind of processing method of pectase food |
| CN107904078A (en) * | 2017-12-12 | 2018-04-13 | 厦门益力康贸易有限公司 | One kind mixing ferment cocktail and preparation method thereof |
| CN108902953A (en) * | 2018-09-12 | 2018-11-30 | 安慧 | Compound fruit and vegetable ferment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100952355B1 (en) | Method for producing fermentation product using natural products and food or medicine comprising fermentation product produced by the method | |
| CN105685475A (en) | Method for preparing feed antibiotic substitute from subtilin producing bacillus subtilis fermented Chinese herbal medicine | |
| CN105707453A (en) | Preparing method of feed antibiotic substitute rich in lipopeptid and Chinese herbal medicine effective ingredients | |
| CN107319196A (en) | A kind of microorganism formulation for improving fresh-water fishes function of intestinal canal and application thereof | |
| CN106617023A (en) | Fermentation method of composite ferment food | |
| CN105249117A (en) | Preparation method of ferment beverage | |
| CN105767177A (en) | Fruit and vegetable enzyme sour milk and preparation method thereof | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN108576139A (en) | A kind of slim biscuit of konjaku and preparation method thereof | |
| CN103734851B (en) | Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture | |
| CN106307532A (en) | Rosa roxburghii tratt composite enzyme and preparation method thereof | |
| CN103535576B (en) | Meal replacement powder containing pollen | |
| CN107960548A (en) | Digestant pannage | |
| CN107212392A (en) | A kind of full nutrition fermentation health-preserving food and preparation method thereof | |
| CN106359847A (en) | Preparation of feed | |
| CN104012630B (en) | A kind of rich selenium water shield bone crisp-fried and preparation method | |
| CN107361355A (en) | A kind of preparation method of jujube ferment powder | |
| CN105325823A (en) | Kwas chlebowy drink and preparation method thereof | |
| KR20110050312A (en) | Sparassis crispa mix uncleaned rice and lactic-acid fermented | |
| CN104273316A (en) | Method for preparing antibiotic-free fermented feed by simultaneous Chinese herbal medicine fermentation | |
| CN106942751A (en) | The method that soluble dietary fiber and haematochrome are produced using starchiness slag | |
| CN106071255A (en) | A kind of minimizing diarrhea rate Poria fermented pig feed additive | |
| CN106343196A (en) | Feeding yeast additive which makes the pork more nutrient, fresh, tender and delicious and preparing method thereof | |
| CN112753871A (en) | Pig feed for improving immunity and preparation method thereof | |
| KR20200126281A (en) | Grain-based liquor and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
|
| WD01 | Invention patent application deemed withdrawn after publication |