CN106617023A - Fermentation method of composite ferment food - Google Patents
Fermentation method of composite ferment food Download PDFInfo
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- 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
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- 230000004151 fermentation Effects 0.000 title claims abstract description 39
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- 238000000034 method Methods 0.000 title abstract 4
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
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- 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
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- 230000036541 health Effects 0.000 abstract description 4
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 abstract 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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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.
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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 |
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