CN106617051A - Fruit and vegetable ferment freeze-dried powder and preparation method thereof - Google Patents
Fruit and vegetable ferment freeze-dried powder and preparation method thereof Download PDFInfo
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- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 6
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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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses fruit and vegetable ferment freeze-dried powder and a preparation method thereof. The fruit and vegetable ferment freeze-dried powder has good health-care effects on intestines and stomachs. The preparation method of the fruit and vegetable ferment freeze-dried powder comprises the following steps of (1) preparing raw materials of the fruit and vegetable ferment freeze-dried powder; (2) after treatment of the raw materials, firstly, adding lactobacillus reuteri for fermentation, and performing anaerobic fermentation under the condition of 35-37 DEG C for 2-3 days, then lowering the temperature to 30-35 DEG C, adding saccharomyces cerevisiae for fermentation under the condition that the pH is 3.5-5.5 for 2-3 days, enabling filtered sterile air to be led, and finally, adding bifidobacterium longum for anaerobic fermentation for 2-3 days so as to obtain fermentation broth; and (3) filtering the fermentation broth, and performing vacuum freeze drying so as to obtain the fruit and vegetable ferment freeze-dried powder. According to the fruit and vegetable ferment freeze-dried powder and the preparation method thereof disclosed by the invention, various green pollution-free fruits, vegetables, yams, beans and wild herbs, having good health-care effects on intestines and stomachs are selected to be used as fermentation base materials, and through multistage fermentation and post-treatment, the fruit and vegetable ferment freeze-dried powder is obtained.
Description
Technical field
The invention belongs to field of health care products, and in particular to a kind of fruit and vegetable ferment lyophilized powder and preparation method thereof.
Background technology
With the development and the progress of technology of society, people also bring many health while comfort and convenient is obtained
Problem.From the aspects of with regard to diet, in present food chain due to various chemical fertilizer, pesticide, chemical addition agent abuse, especially resist
The abuse of the medicines such as raw element, hormone, causes many moderns to occur in that dyspepsia, metabolism disorder, chronic disease such as increase at the Asia
Healthy symptom.Plus modern life rhythm is fast, the undesirable element such as operating pressure is big impact, the modern times can be slowly badly influenced
The health status of people.And these subhealth symptoms and chronic disease, it is complete to lean on the medicine of modern medicine to go, to controlling, to also tend to turn round and look at this
That are lost, other uncomfortable or more symptoms can be caused while curing this symptom again.This just illustrates that human body is a complexity
Entity, " take stopgap measures " pattern of doctor trained in Western medicine formula, not fits entirely into the crowd of subhealth symptom；And medium-height grass
" determination for the treatment of based on pathogenesis obtained through differentiation of symptoms and signs, integrally-regulated " of medicine is also difficult to be popularized in masses though pattern is good." being three points of poison of medicine ", if can be from daily
Health food on the adjustment sub-health state of oneself slowly, undoubtedly to controlling the optimal path of subhealth state and chronic disease.
Free of contamination water fruits and vegetables are the daily indispensable food of people, are also the important source of nutrition for keeping fit.
In addition to abundant saccharide, vitaminss, minerals and dietary fiber class etc., when eating fruit and vegetable raw, moreover it is possible to give people body
Some probiotic bacterias and ferment are supplemented, this is highly advantageous to the in a healthy and balanced way of human body.But modern eats the multiplex high temperature of veterinary antibiotics
Cooking method, some fruit are also just eaten after many peelings or high temperature process, this allow for the probiotic bacteria being attached on fruit and vegetable and
Contained natural ferment is destroyed more in fruit and vegerable, and real adding to is in human body and few.
Modern scientific research shows：Various vital movements of human body are promoted more by ferment.Ferment is specific work(
The protein of energy, also referred to as enzyme.Highly important catalytic action is played in the various biochemical reactions of human body.Original normal person's
Biorgan and internal beneficial flora can be the various ferment for producing needed by human body, but due to Modern air, environment, water
The pollution of source and edible chain and the abuse of antibiotic etc, not only break up or have upset internal beneficial flora, also easily make
Internal part ferment disequilibrium.The unbalance of fermentoid is especially digested, even more causes many modern's constipation, digestion not
Good, gastrointestinal disorder, the main cause for going to bits.Therefore how to keep and increase the probiotic bacteria and ferment in water fruits and vegetables, and carry
Our needed by human body are supplied, will be that people are improved with one of beneficial material base of sub-health status.
In the last few years, each fermentoid health product were many on market.Fruit and vegerable fermentoid with fruit and vegetable as fermentation substrate is produced
The patent of product and correlation is quite a few.But studying will find in detail after fruit-vegerable ferment product and Patent data on these markets：
Current fruits and vegetables class health care ferment product and technical patent be the fruit and vegerable of the stochastic buying with various markets as substrate, use outsourcing
Or molding probiotic bacteria as fermented bacterium, or directly with obtained in aging process.It is this fermentation bed material design and send out
Bright thinking, although have its points of course, but also have some defects.Such as fermenting fruit and vegetable as important fermentation substrate, if
Be it is whole it is random from the market or certain common fruit Vegetable Base purchase, then enterprise of fermenting is in itself to be difficult to control quality product
Matter.These fruit and vegetables have used on earth what chemical fertilizer, pesticide or hormone during growth and maturity, contact on earth assorted
Polluter etc., fermentation enterprise cannot know, more cannot control in advance.It is well known that in fruit and vegetable not only containing saccharide,
Various nutrient substance such as vitamin, mineral, dietary fiber, also containing profitable probliotics and ferment.If these fruit and vegetables are giving birth to
It is contaminated in length, then the fruit-vegerable ferment later with industrialized production out just loses due health care meaning.May be used also
Can be to healthy harmful.Furthermore, from from the aspect of probiotics fermention strain, using the aging process of nature strain fermentation
Not only fermentation period length, it is unstable, be also easy to produce living contaminantses, or even produce harmful rhzomorph；And adopt other industry into
Ripe strain makees pure-blood ferment, then there is also the problem of a best match.Such as the gas deliverability for wheaten food fermentation is stronger
Yeast, if directly bring fermenting fruit vegetable to prepare ferment is not just best match.As a same reason, if directly for cattle
The lactic acid bacteria that the acid producing ability of milk fermentation is stronger directly brings fermenting fruit vegetable also non-optimal matching ... event the above side
The problem in face is to be worth further investigation and develop.
The content of the invention
For the technical problem that ferment substrate is single and fermented bacterium is single, the present invention provides a kind of fruit and vegetable ferment and freezes
Dry powder and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows：
（1）The parts by weight for preparing the raw material of fruit and vegetable ferment lyophilized powder are as follows：It is Fructus Mali pumilae 2 ~ 3, Fructus Ananadis comosi 2 ~ 3, Fructus Chaenomeliss 2 ~ 3, sweet
Sugarcane 2 ~ 3, Fructus Vitis viniferae 2 ~ 3, syzygium samarangense 1 ~ 2, Cortex cocois radiciss 1 ~ 2, Fructus Citri Limoniae 1 ~ 2, Fructus Canarii albi 1 ~ 2, Fructus Fragariae Ananssae 1 ~ 2, Fructus Mali Asiaticae 1 ~ 2, Semen Castaneae 1 ~ 2, Semen coryli heterophyllae 1 ~
2nd, Semen Ginkgo 1 ~ 2, Folium Eriobotryae 1 ~ 2, carambola 1 ~ 2, Fructus Armeniacae Mume 1 ~ 2, orange 1 ~ 2, indian jujube 1 ~ 2, cheese pears 1 ~ 2, Hylocereus undatuss 1 ~ 2, Fructus psidii guajavae immaturus 1
~ 2, Fructus Crataegi 1 ~ 2, Fructus Musae 1 ~ 2, Fructus Lycopersici esculenti 1 ~ 2, Fructus Cucurbitae moschatae 1 ~ 2, Rhizoma Dioscoreae 1 ~ 2, Lentinus Edodess 1 ~ 2, Seem Lablab Album 1 ~ 2, Radix Dauci Sativae 1 ~ 2, life
Rhizoma Zingiberis Recens 1 ~ 2, Fructus Arctii 1 ~ 2, Fructus Cucumidis sativi 1 ~ 2, Herba Apii graveolentis 1 ~ 2, bamboo sprout 1 ~ 2, Caulis Zizaniae caduciflorae 1 ~ 2, Rhizoma Nelumbiniss 1 ~ 2, Auricularia 1 ~ 2, Caulis et Folium Brassicae capitatae 1 ~ 2, Herba Coriandri
0.1 ~ 0.3, dish 0.1 ~ 0.3, Herba Salsolae Collinae 0.1 ~ 0.3, Capsellabursa-pastoris(Linn.)Medic. 0.1 ~ 0.3, Herba Kalimeridis 0.1 ~ 0.3, Herba Fimbristylis dichotomae 0.1 ~ 0.3, horse are risen
Bell potato 1 ~ 2, Radix Ipomoeae 1 ~ 2, Semen Canavaliae, chickpea 0.1 ~ 0.3, Semen Phaseoli Vulgariss 0.1 ~ 0.3, Fructus Hordei Germinatus 0.1 ~ 0.3, Fructus Setariae Germinatuss 0.1 ~ 0.3；
（2）Lactobacillus reuteri will be firstly added after Feedstock treating（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 2 ~ 3%, bacterium numbering C1CC6118）Fermentation, anaerobic fermentation 2-3 days under conditions of 35-37 DEG C；Then lower the temperature
To 30-35 DEG C, saccharomyces cerevisiae is added（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, and addition is 1 ~ 2%,
Bacterium numbering C1CC1249）, ferment 2-3 days under conditions of pH is 3.5-5.5, daily stirring three times, each 3-5 minutes, and
The filtrated air being passed through after filtering；It is eventually adding bifidobacterium longum（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 1 ~ 2%, bacterium numbering C1CC6186）, it is 6.5-7.0 in pH, temperature is anaerobic fermentation under conditions of 37-38 DEG C
2-3 days, obtain fermentation liquid；
（3）By filtering fermentation liquor, through vacuum lyophilization, fruit and vegetable ferment lyophilized powder is obtained.
The step（2）Middle Feedstock treating is as follows：By Fructus Mali pumilae, Fructus Chaenomeliss, Fructus Vitis viniferae, Fructus Citri Limoniae, Fructus Canarii albi, Folium Eriobotryae, carambola, Fructus Armeniacae Mume,
Orange, indian jujube, cheese pears, Fructus Crataegi, Fructus Cucurbitae moschatae, Fructus Ananadis comosi, Hylocereus undatuss, Fructus Musae, Rhizoma Dioscoreae, Fructus Arctii, bamboo sprout, Semen Ginkgo, Rhizoma Zingiberis Recenss, lotus
Rhizoma Nelumbinis, Rhizoma Solani tuber osi, Radix Ipomoeae are cleaned and dry stripping and slicing cutting after peeling enucleation；By syzygium samarangense, Fructus Fragariae Ananssae, Fructus Mali Asiaticae, Fructus Lycopersici esculenti, Lentinus Edodess, Radix Dauci Sativae,
Fructus Cucumidis sativi, Herba Apii graveolentis, Caulis Zizaniae caduciflorae, Auricularia, Caulis et Folium Brassicae capitatae, Herba Coriandri, rise dish, Herba Salsolae Collinae, Capsellabursa-pastoris(Linn.)Medic., Herba Kalimeridis, Herba Fimbristylis dichotomae clean dry rear stripping and slicing
Cutting；To squeeze the juice after Caulis Sacchari sinensis, Fructus psidii guajavae immaturus peeling, by Cortex cocois radiciss extracting juice；By Semen coryli heterophyllae, Semen Castaneae, Seem Lablab Album, Semen Canavaliae, chickpea, Semen Phaseoli Vulgariss peeling
20 mesh sieves are crossed after dries pulverizing, is then steamed 20 minutes in steamer, cool room temperature.
The step（3）It is middle that fermentation liquid is first crossed 300 mesh sieves, the water of fermentating liquid volume half is added, cross 600 mesh sieves.
The step（3）It is middle by filtering fermentation liquor, first fermentation liquid glaciation under the conditions of -60 DEG C, then distil water
Point, obtain fruit and vegetable ferment lyophilized powder.
The invention has the beneficial effects as follows：The present invention chooses various green non-pollutions for having fine health-care effect to human body the intestines and stomach
Fruit and vegetable, potato class, beans and wild herbs are fermentation bed material, and the multistage fermentations of Jing obtain fruit and vegetable ferment lyophilized powder.
Fruit and vegetable, grain, wild herbs are divided by theory of Chinese medical science cold, cool, flat, warm, hot five properties.This body constitution with human body
It is characterized in that corresponding.If fruit and vegetable, grain, the ferment made by wild herbs of the people of the warm febricity body constitution then cold and cool property of edibility
Element；Conversely, the people of cold and cool gonosome matter then edibility warm property fruit and vegetable, grain, ferment made by wild herbs.But common people
It oneself is warm body constitution or cold and cool body constitution to be difficult to distinguish, therefore the present invention is in the selection of the fermentation substrates such as fruit and vegetable, is adopted
Based on levelling fruit and vegetable, potato class, beans, wild herbs, with balanced collocation warm property, cold and cool property fruit and vegetable, potato class, beans,
Science matching method supplemented by wild herbs, to guarantee that most people can eat.
On fermentation technology, using Discrete control fermentation condition, segmentation accesses the multistage of the probiotic bacteria strain of different advantages
Fermentation technology, and in combination with natural fermentating process, finally reaches that probiotic bacteria species is high compared with complete, enzyme activity, species is more, whole
The novel fruits vegetable ferment lyophilized powder product that body nutritional balance is good, health care conditioning effect is good.
Specific embodiment
Embodiment 1
A kind of fruit and vegetable ferment lyophilized powder and preparation method thereof, it the step of it is as follows：
（1）The parts by weight for preparing the raw material of fruit and vegetable ferment lyophilized powder are as follows：The kg of Fructus Mali pumilae 2, the kg of Fructus Ananadis comosi 2, the kg of Fructus Chaenomeliss 2,
The kg of Caulis Sacchari sinensis 3, the kg of Fructus Vitis viniferae 3, the kg of syzygium samarangense 1, the kg of Cortex cocois radiciss 1, the kg of Fructus Citri Limoniae 1, the kg of Fructus Canarii albi 1, the kg of Fructus Fragariae Ananssae 1, the kg of Fructus Mali Asiaticae 1, Semen Castaneae 1
Kg, the kg of Semen coryli heterophyllae 1, the kg of Semen Ginkgo 1, the kg of Folium Eriobotryae 1, the kg of carambola 1, the kg of Fructus Armeniacae Mume 1, the kg of orange 1, the kg of indian jujube 1, the kg of cheese pears 1,
The kg of Hylocereus undatuss 1, the kg of Fructus psidii guajavae immaturus 1, the kg of Fructus Crataegi 1, the kg of Fructus Musae 1, the kg of Fructus Lycopersici esculenti 1, the kg of Fructus Cucurbitae moschatae 1, the kg of Rhizoma Dioscoreae 1, Lentinus Edodess
1 kg, the kg of Seem Lablab Album 1, the kg of Radix Dauci Sativae 2, the kg of Rhizoma Zingiberis Recenss 2, the kg of Fructus Arctii 2, the kg of Fructus Cucumidis sativi 2, the kg of Herba Apii graveolentis 2, the kg of bamboo sprout 2, Caulis Zizaniae caduciflorae 2
Kg, the kg of Rhizoma Nelumbiniss 2, the kg of Auricularia 2, the kg of Caulis et Folium Brassicae capitatae 2, the kg of Herba Coriandri 0.2, rise the kg of dish 0.2, the kg of Herba Salsolae Collinae 0.2, Capsellabursa-pastoris(Linn.)Medic. 0.2
Kg, the kg of Herba Kalimeridis 0.2, the kg of Herba Fimbristylis dichotomae 0.2, the kg of Rhizoma Solani tuber osi 1, the kg of Radix Ipomoeae 1, Semen Canavaliae 0.3kg, the kg of chickpea 0.3, Semen Phaseoli Vulgariss 0.3
Kg, the kg of Fructus Hordei Germinatus 0.1, the kg of Fructus Setariae Germinatuss 0.1；By Fructus Mali pumilae, Fructus Chaenomeliss, Fructus Vitis viniferae, Fructus Citri Limoniae, Fructus Canarii albi, Folium Eriobotryae, carambola, Fructus Armeniacae Mume, orange, print
Degree Fructus Jujubae, cheese pears, Fructus Crataegi, Fructus Cucurbitae moschatae, Fructus Ananadis comosi, Hylocereus undatuss, Fructus Musae, Rhizoma Dioscoreae, Fructus Arctii, bamboo sprout, Semen Ginkgo, Rhizoma Zingiberis Recenss, Rhizoma Nelumbiniss, Ma Ling
Potato, Radix Ipomoeae are cleaned and dry stripping and slicing cutting after peeling enucleation；By syzygium samarangense, Fructus Fragariae Ananssae, Fructus Mali Asiaticae, Fructus Lycopersici esculenti, Lentinus Edodess, Radix Dauci Sativae, Fructus Cucumidis sativi, celery
Dish, Caulis Zizaniae caduciflorae, Auricularia, Caulis et Folium Brassicae capitatae, Herba Coriandri, rise dish, Herba Salsolae Collinae, Capsellabursa-pastoris(Linn.)Medic., Herba Kalimeridis, Herba Fimbristylis dichotomae clean dry rear stripping and slicing cutting；Will
Squeeze the juice after Caulis Sacchari sinensis, Fructus psidii guajavae immaturus peeling, by Cortex cocois radiciss extracting juice；By Semen coryli heterophyllae, Semen Castaneae, Seem Lablab Album, Semen Canavaliae, chickpea, Semen Phaseoli Vulgariss peeling ovendry power
20 mesh sieves are crossed after broken, is then steamed 20 minutes in steamer, cool room temperature；
（2）Lactobacillus reuteri will be firstly added after Feedstock treating（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 2%, bacterium numbering C1CC6118）Fermentation, anaerobic fermentation 2-3 days under conditions of 35-37 DEG C；Then it is cooled to
30-35 DEG C, add saccharomyces cerevisiae（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, and addition is 1.5%, bacterium
Plant numbering C1CC1249）, ferment 2-3 days under conditions of pH is 3.5-5.5, daily stirring three times, each 3-5 minutes, and lead to
Enter the filtrated air after filtering；It is eventually adding bifidobacterium longum（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center,
Addition is 1.8%, bacterium numbering C1CC6186）, it is 6.5-7.0 in pH, temperature is anaerobic fermentation 2-3 under conditions of 37-38 DEG C
My god, obtain fermentation liquid；
（3）Fermentation liquid is first crossed 300 mesh sieves, the water of fermentating liquid volume half is added, 600 mesh sieves is crossed, then in -60 DEG C of conditions
Lower first fermentation liquid glaciation, then subliming water, through vacuum lyophilization, obtains fruit and vegetable ferment lyophilized powder.
Embodiment 2
A kind of fruit and vegetable ferment lyophilized powder and preparation method thereof, it the step of it is as follows：
（1）The parts by weight for preparing the raw material of fruit and vegetable ferment lyophilized powder are as follows：The kg of Fructus Mali pumilae 3, the kg of Fructus Ananadis comosi 3, Fructus Chaenomeliss 2.5
Kg, the kg of Caulis Sacchari sinensis 2.5, the kg of Fructus Vitis viniferae 2, the kg of syzygium samarangense 2, the kg of Cortex cocois radiciss 2, the kg of Fructus Citri Limoniae 2, the kg of Fructus Canarii albi 2, the kg of Fructus Fragariae Ananssae 2, the kg of Fructus Mali Asiaticae 2,
The kg of Semen Castaneae 2, the kg of Semen coryli heterophyllae 2, the kg of Semen Ginkgo 2, the kg of Folium Eriobotryae 2, the kg of carambola 2, the kg of Fructus Armeniacae Mume 2, the kg of orange 2, the kg of indian jujube 2, cheese
The kg of pears 2, the kg of Hylocereus undatuss 2, the kg of Fructus psidii guajavae immaturus 2, the kg of Fructus Crataegi 2, the kg of Fructus Musae 2, the kg of Fructus Lycopersici esculenti 1.5, the kg of Fructus Cucurbitae moschatae 1.5, iron rod mountain
The kg of medicine 1.5, the kg of Lentinus Edodess 1.5, the kg of Seem Lablab Album 1.5, the kg of Radix Dauci Sativae 1.5, the kg of Rhizoma Zingiberis Recenss 1.5, the kg of Fructus Arctii 1, the kg of Fructus Cucumidis sativi 1, Herba Apii graveolentis 1
Kg, the kg of bamboo sprout 1, the kg of Caulis Zizaniae caduciflorae 1, the kg of Rhizoma Nelumbiniss 1, the kg of Auricularia 1, the kg of Caulis et Folium Brassicae capitatae 1, the kg of Herba Coriandri 0.3, rise the kg of dish 0.3, Pilus Sus domestica
The kg of dish 0.3, the kg of Capsellabursa-pastoris(Linn.)Medic. 0.2, the kg of Herba Kalimeridis 0.2, the kg of Herba Fimbristylis dichotomae 0.2, the kg of Rhizoma Solani tuber osi 1, the kg of Radix Ipomoeae 1, Semen Canavaliae 0.1kg,
The kg of chickpea 0.1, the kg of Semen Phaseoli Vulgariss 0.1, the kg of Fructus Hordei Germinatus 0.15, the kg of Fructus Setariae Germinatuss 0.15；By Fructus Mali pumilae, Fructus Chaenomeliss, Fructus Vitis viniferae, Fructus Citri Limoniae, Fructus Canarii albi,
Folium Eriobotryae, carambola, Fructus Armeniacae Mume, orange, indian jujube, cheese pears, Fructus Crataegi, Fructus Cucurbitae moschatae, Fructus Ananadis comosi, Hylocereus undatuss, Fructus Musae, Rhizoma Dioscoreae, Fructus Arctii, bamboo
Radix Crotalariae szemoensis, Semen Ginkgo, Rhizoma Zingiberis Recenss, Rhizoma Nelumbiniss, Rhizoma Solani tuber osi, Radix Ipomoeae are cleaned and dry stripping and slicing cutting after peeling enucleation；By syzygium samarangense, Fructus Fragariae Ananssae, Fructus Mali Asiaticae, western red
Fructus Kaki, Lentinus Edodess, Radix Dauci Sativae, Fructus Cucumidis sativi, Herba Apii graveolentis, Caulis Zizaniae caduciflorae, Auricularia, Caulis et Folium Brassicae capitatae, Herba Coriandri, rise dish, Herba Salsolae Collinae, Capsellabursa-pastoris(Linn.)Medic., Herba Kalimeridis, Herba Fimbristylis dichotomae
Clean and dry rear stripping and slicing cutting；To squeeze the juice after Caulis Sacchari sinensis, Fructus psidii guajavae immaturus peeling, by Cortex cocois radiciss extracting juice；By Semen coryli heterophyllae, Semen Castaneae, Seem Lablab Album, Semen Canavaliae,
20 mesh sieves are crossed after chickpea, Semen Phaseoli Vulgariss peeling dries pulverizing, is then steamed 20 minutes in steamer, cool room temperature；
（2）Lactobacillus reuteri will be firstly added after Feedstock treating（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 2%, bacterium numbering C1CC6118）Fermentation, anaerobic fermentation 2-3 days under conditions of 35-37 DEG C；Then it is cooled to
30-35 DEG C, add saccharomyces cerevisiae（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, and addition is 2%, strain
Numbering C1CC1249）, ferment 2-3 days under conditions of pH is 3.5-5.5, daily stirring three times, each 3-5 minutes, and be passed through
Filtrated air after filtration；It is eventually adding bifidobacterium longum（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, plus
It is 2% to enter amount, bacterium numbering C1CC6186）, it is 6.5-7.0 in pH, temperature is anaerobic fermentation 2-3 days under conditions of 37-38 DEG C,
Obtain fermentation liquid；
（3）Fermentation liquid is first crossed 300 mesh sieves, the water of fermentating liquid volume half is added, 600 mesh sieves is crossed, then in -60 DEG C of conditions
Lower first fermentation liquid glaciation, then subliming water, through vacuum lyophilization, obtains fruit and vegetable ferment lyophilized powder.
Embodiment 3
A kind of fruit and vegetable ferment lyophilized powder and preparation method thereof, it the step of it is as follows：
（1）The parts by weight for preparing the raw material of fruit and vegetable ferment lyophilized powder are as follows：The kg of Fructus Mali pumilae 2, the kg of Fructus Ananadis comosi 2, Fructus Chaenomeliss 2.5
Kg, the kg of Caulis Sacchari sinensis 2.5, the kg of Fructus Vitis viniferae 3, the kg of syzygium samarangense 1, the kg of Cortex cocois radiciss 1, the kg of Fructus Citri Limoniae 1, the kg of Fructus Canarii albi 1, the kg of Fructus Fragariae Ananssae 1, the kg of Fructus Mali Asiaticae 1,
The kg of Semen Castaneae 1, the kg of Semen coryli heterophyllae 1, the kg of Semen Ginkgo 1, the kg of Folium Eriobotryae 1, the kg of carambola 1, the kg of Fructus Armeniacae Mume 1, the kg of orange 1.5, indian jujube 1.5
Kg, the kg of cheese pears 1.5, the kg of Hylocereus undatuss 1.5, the kg of Fructus psidii guajavae immaturus 1.5, the kg of Fructus Crataegi 1.5, the kg of Fructus Musae 1.5, the kg of Fructus Lycopersici esculenti 1.5, south
The kg of melon 1.5, the kg of Rhizoma Dioscoreae 1.8, the kg of Lentinus Edodess 1.8, the kg of Seem Lablab Album 1.8, the kg of Radix Dauci Sativae 1.8, the kg of Rhizoma Zingiberis Recenss 1.8, Fructus Arctii 2
Kg, the kg of Fructus Cucumidis sativi 2, the kg of Herba Apii graveolentis 2, the kg of bamboo sprout 2, the kg of Caulis Zizaniae caduciflorae 2, the kg of Rhizoma Nelumbiniss 2, the kg of Auricularia 2, the kg of Caulis et Folium Brassicae capitatae 2, Herba Coriandri 0.2
Kg, rise the kg of dish 0.2, the kg of Herba Salsolae Collinae 0.2, the kg of Capsellabursa-pastoris(Linn.)Medic. 0.25, the kg of Herba Kalimeridis 0.25, the kg of Herba Fimbristylis dichotomae 0.25, Rhizoma Solani tuber osi 1.5
Kg, the kg of Radix Ipomoeae 1.5, Semen Canavaliae 0.25kg, the kg of chickpea 0.25, the kg of Semen Phaseoli Vulgariss 0.2, the kg of Fructus Hordei Germinatus 0.1, the kg of Fructus Setariae Germinatuss 0.1；Will
Fructus Mali pumilae, Fructus Chaenomeliss, Fructus Vitis viniferae, Fructus Citri Limoniae, Fructus Canarii albi, Folium Eriobotryae, carambola, Fructus Armeniacae Mume, orange, indian jujube, cheese pears, Fructus Crataegi, Fructus Cucurbitae moschatae, Fructus Ananadis comosi, HUOLONG
Really, Fructus Musae, Rhizoma Dioscoreae, Fructus Arctii, bamboo sprout, Semen Ginkgo, Rhizoma Zingiberis Recenss, Rhizoma Nelumbiniss, Rhizoma Solani tuber osi, Radix Ipomoeae clean dry peeling enucleation after stripping and slicing cut
Section；By syzygium samarangense, Fructus Fragariae Ananssae, Fructus Mali Asiaticae, Fructus Lycopersici esculenti, Lentinus Edodess, Radix Dauci Sativae, Fructus Cucumidis sativi, Herba Apii graveolentis, Caulis Zizaniae caduciflorae, Auricularia, Caulis et Folium Brassicae capitatae, Herba Coriandri, rise dish, pig
Hair dish, Capsellabursa-pastoris(Linn.)Medic., Herba Kalimeridis, Herba Fimbristylis dichotomae are cleaned and dry rear stripping and slicing cutting；To squeeze the juice after Caulis Sacchari sinensis, Fructus psidii guajavae immaturus peeling, by Cortex cocois radiciss extracting juice；
20 mesh sieves will be crossed after Semen coryli heterophyllae, Semen Castaneae, Seem Lablab Album, Semen Canavaliae, chickpea, Semen Phaseoli Vulgariss peeling dries pulverizing, are then steamed 20 minutes in steamer,
Cool room temperature；
（2）Lactobacillus reuteri will be firstly added after Feedstock treating（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 3%, bacterium numbering C1CC6118）Fermentation, anaerobic fermentation 2-3 days under conditions of 35-37 DEG C；Then it is cooled to
30-35 DEG C, add saccharomyces cerevisiae（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, and addition is 1%, strain
Numbering C1CC1249）, ferment 2-3 days under conditions of pH is 3.5-5.5, daily stirring three times, each 3-5 minutes, and be passed through
Filtrated air after filtration；It is eventually adding bifidobacterium longum（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, plus
It is 1% to enter amount, bacterium numbering C1CC6186）, it is 6.5-7.0 in pH, temperature is anaerobic fermentation 2-3 days under conditions of 37-38 DEG C,
Obtain fermentation liquid；
（3）Fermentation liquid is first crossed 300 mesh sieves, the water of fermentating liquid volume half is added, 600 mesh sieves is crossed, then in -60 DEG C of conditions
Lower first fermentation liquid glaciation, then subliming water, through vacuum lyophilization, obtains fruit and vegetable ferment lyophilized powder.
Claims (4)
1. a kind of fruit and vegetable ferment lyophilized powder and preparation method thereof, it is characterised in that comprise the following steps：
（1）The parts by weight for preparing the raw material of fruit and vegetable ferment lyophilized powder are as follows：Fructus Mali pumilae, Fructus Ananadis comosi, Fructus Chaenomeliss, Caulis Sacchari sinensis, Fructus Vitis viniferae each 2
~ 3 parts, syzygium samarangense, Cortex cocois radiciss, Fructus Citri Limoniae, Fructus Canarii albi, Fructus Fragariae Ananssae, Fructus Mali Asiaticae, Semen Castaneae, Semen coryli heterophyllae, Semen Ginkgo, Folium Eriobotryae, carambola, Fructus Armeniacae Mume, orange, indian jujube,
Cheese pears, Hylocereus undatuss, Fructus psidii guajavae immaturus, Fructus Crataegi, Fructus Musae, Fructus Lycopersici esculenti, Fructus Cucurbitae moschatae, Rhizoma Dioscoreae, Lentinus Edodess, Seem Lablab Album, Radix Dauci Sativae, Rhizoma Zingiberis Recenss, Fructus Arctii,
Fructus Cucumidis sativi, Herba Apii graveolentis, bamboo sprout, Caulis Zizaniae caduciflorae, Rhizoma Nelumbiniss, Auricularia, Caulis et Folium Brassicae capitatae, Rhizoma Solani tuber osi, Radix Ipomoeae are each 1 ~ 2 part, Herba Coriandri, rise dish, Herba Salsolae Collinae, shepherd's purse shepherd's purse
Dish, Herba Kalimeridis, Herba Fimbristylis dichotomae, Semen Canavaliae, chickpea, Semen Phaseoli Vulgariss, Fructus Hordei Germinatus, Fructus Setariae Germinatuss are each 0.1 ~ 0.3 part；
（2）Lactobacillus reuteri will be firstly added after Feedstock treating（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 2 ~ 3%, bacterium numbering C1CC6118）Fermentation, anaerobic fermentation 2-3 days under conditions of 35-37 DEG C；Then lower the temperature
To 30-35 DEG C, saccharomyces cerevisiae is added（Strain is purchased from Chinese industrial Microbiological Culture Collection administrative center, and addition is 1 ~ 2%,
Bacterium numbering C1CC1249）, ferment 2-3 days under conditions of pH is 3.5-5.5, daily stirring three times, each 3-5 minutes, and
The filtrated air being passed through after filtering；It is eventually adding bifidobacterium longum（Strain is purchased from the management of Chinese industrial Microbiological Culture Collection
The heart, addition is 1 ~ 2%, bacterium numbering C1CC6186）, it is 6.5-7.0 in pH, temperature is aseptic fermentation under conditions of 37-38 DEG C
2-3 days, obtain fermentation liquid；
（3）By filtering fermentation liquor, through vacuum lyophilization, fruit and vegetable ferment lyophilized powder is obtained.
2. the preparation method of fruit and vegetable ferment lyophilized powder according to claim 1, it is characterised in that：The step (2)
Middle Feedstock treating is as follows：By Fructus Mali pumilae, Fructus Chaenomeliss, Fructus Vitis viniferae, Fructus Citri Limoniae, Fructus Canarii albi, Folium Eriobotryae, carambola, Fructus Armeniacae Mume, orange, indian jujube, cheese pears, mountain
Short, bristly hair or beard, Fructus Cucurbitae moschatae, Fructus Ananadis comosi, Hylocereus undatuss, Fructus Musae, Rhizoma Dioscoreae, Fructus Arctii, bamboo sprout, Semen Ginkgo, Rhizoma Zingiberis Recenss, Rhizoma Nelumbiniss, Rhizoma Solani tuber osi, Radix Ipomoeae are cleaned and dry in the air
Stripping and slicing cutting after dry peeling enucleation；By syzygium samarangense, Fructus Fragariae Ananssae, Fructus Mali Asiaticae, Fructus Lycopersici esculenti, Lentinus Edodess, Radix Dauci Sativae, Fructus Cucumidis sativi, Herba Apii graveolentis, Caulis Zizaniae caduciflorae, Auricularia,
Caulis et Folium Brassicae capitatae, Herba Coriandri, rise dish, Herba Salsolae Collinae, Capsellabursa-pastoris(Linn.)Medic., Herba Kalimeridis, Herba Fimbristylis dichotomae clean dry rear stripping and slicing cutting；Caulis Sacchari sinensis, Fructus psidii guajavae immaturus are gone
Squeeze the juice after skin, by Cortex cocois radiciss extracting juice；20 mesh sieves will be crossed after Semen coryli heterophyllae, Semen Castaneae, Seem Lablab Album, Semen Canavaliae, chickpea, Semen Phaseoli Vulgariss peeling dries pulverizing,
Then steam 20 minutes in steamer, cool room temperature.
3. the preparation method of fruit and vegetable ferment lyophilized powder according to claim 1, it is characterised in that：The step (3)
It is middle that fermentation liquid is first crossed 300 mesh sieves, the water of fermentating liquid volume half is added, cross 600 mesh sieves.
4. the preparation method of fruit and vegetable ferment lyophilized powder according to claim 1, it is characterised in that：The step (3)
It is middle by filtering fermentation liquor, first fermentation liquid glaciation under the conditions of -60 DEG C, then subliming water, obtains fruit and vegetable ferment
Lyophilized powder.
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Application publication date: 20170510 |