CN106617090A - Bitter gourd enzymes and preparation method thereof - Google Patents
Bitter gourd enzymes and preparation method thereof Download PDFInfo
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- CN106617090A CN106617090A CN201610964554.2A CN201610964554A CN106617090A CN 106617090 A CN106617090 A CN 106617090A CN 201610964554 A CN201610964554 A CN 201610964554A CN 106617090 A CN106617090 A CN 106617090A
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- 244000302512 Momordica charantia Species 0.000 title claims description 139
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- 239000007788 liquid Substances 0.000 claims abstract description 29
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- 238000011081 inoculation Methods 0.000 claims abstract description 4
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
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- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention discloses a preparation method of bitter gourd enzymes. The preparation method comprises the following steps: a first part of probiotics are inoculated into a first part of raw material bitter gourds, wherein the inoculation ratio of the first part of the probiotics is 5% (volume to mass ratio) in the raw material bitter gourds, and then the inoculated raw material bitter gourds are sealedly fermented at a dark condition at 25-30 DEG C for 15-30 days to obtain a bitter gourd enzyme liquid. In the preparation method of the bitter gourd enzymes, the probiotics are inoculated in the bitter gourds in the preparation method of the bitter gourd enzyme liquid and the bitter gourds are fermented, so that the bitter gourd enzyme liquid is prepared. The bitter gourd enzyme liquid removes the original bitter taste of the bitter gourds, at the same time retains the original nutrients of the bitter gourds, has functions of promoting human metabolism, relieving summer heat and quenching thirst, lowering blood pressure and blood lipids, beautifying features and nourishing skin, promoting metabolism, lowering blood sugar, etc., at the same time regulates intestinal imbalanced flora caused by diseases, promotes a rapid recovery of flora balance and absorption of human body to nutrient elements, enhances the resistance, and promotes a rapid health recovery of human body.
Description
Technical field
The present invention relates to the production field of ferment, more particularly to a kind of balsam pear ferment and preparation method thereof.
Background technology
Balsam pear also known as balsam pear, are cucurbitaceous plants, are annual climbing herb.Balsam pear bitter cold in nature, enter the heart, lung, stomach, tool
There is clear heat to quench one's thirst, hypotensive, blood fat, skin maintenance, the function such as enhance metabolism.Balsam pear has hypoglycemic effect, effectively
Improve islet function, suppress diabetic complication.Balsam pear is eaten for a long time containing abundant vitamin B1, vitamin C and mineral matter,
Can keep full of vitality, have very big benefit to treating whelk.But balsam pear does not like this due to taste sweetness and bitterness, some people
Taste, thus it is edible be restricted, as long as eliminating bitter taste, it will there is more people's customs to drink.
Ferment is exactly the common name of internal thousand of kinds of enzymes for undertaking the most basic vital movement of the mankind.In organism, ferment association
Help organism to decompose various materials, carry out metabolism, participate in various chemical reactions, help body metabolism food, consume and absorb
Nutriment, with youth of life entity, health, disease, aging closely bound up.In simple terms, it can bring to eater and subtract
Fertilizer, U.S. face and adjust physical function this several big benefit.
The content of the invention
For above-mentioned technical problem, the invention provides a kind of preparation method of balsam pear ferment, it is original that it eliminates balsam pear
Bitter taste, while retaining the original nutriment of balsam pear.
Present invention also offers a kind of balsam pear ferment, eliminates the original bitter taste of balsam pear, while it is original to retain balsam pear
Nutriment.
The present invention provide technical scheme be：
A kind of preparation method of balsam pear ferment, including：
First part of probio is inoculated with first portion of raw material balsam pear, wherein, first part of probio is bitter in the raw material
Inoculative proportion in melon is 5% (volume mass ratio), afterwards in temperature 25-30 DEG C sealing and fermenting 15-30 days under the conditions of lucifuge,
Obtain balsam pear enzyme liquid.
Preferably, in the preparation method of described balsam pear ferment, also by the spray-dried method of the balsam pear enzyme liquid
It is balsam pear ferment powder to be dried.
Preferably, in the preparation method of described balsam pear ferment, in spray drying, feed temperature is 60-70 DEG C, import
Wind-warm syndrome is 120-140 DEG C, and outlet wind-warm syndrome is 70-80 DEG C, and feed rate is 20-30mL/min.
Preferably, the preparation method of described balsam pear ferment, also includes：
Second portion of raw material balsam pear is squeezed the juice, balsam pear juice is obtained, by balsam pear juice and water according to mass ratio 10-50:50-90
Mixing, then the sucrose of gross weight 1%-10% for being added to account for balsam pear juice and water, make culture medium, using the culture
Base is enlarged culture to second part of probio, and fermentation temperature is 37 DEG C, and fermentation time is 5 days, and second part of probio exists
Inoculative proportion in the culture medium is 5% (volume mass ratio), obtains prebiotic bacterium solution；
By the balsam pear enzyme liquid and prebiotic bacterium solution 2-8 by volume:2-8 mixes, and obtains balsam pear ferment probio
Liquid.
Preferably, in the preparation method of described balsam pear ferment, in the step one, before inoculation, by weight
Number meter, also mixes first part of raw material balsam pear 3-9 part, lemon 0.1-3 parts, orange 0.1-3 parts and pineapple 0.1-3 parts；It is described
In step 2, when squeezing the juice, also by second part of raw material balsam pear 3-9 parts, lemon 0.1-3 parts, orange 0.1-3 parts and pineapple 0.1-3
Part mixing is squeezed the juice.
Preferably, in the preparation method of described balsam pear ferment, in the step 3, by the balsam pear enzyme liquid and institute
State prebiotic bacterium solution by volume 6:4 mixing.
Preferably, in the preparation method of described balsam pear ferment, in the step one, first portion of raw material balsam pear is 7 parts,
The lemon is 0.5 part, and the orange is 1 part, and the pineapple is 1 part；In the step 2, second portion of raw material balsam pear is 7 parts,
The lemon is 0.5 part, and the orange is 1 part, and the pineapple is 1 part.
Preferably, in the preparation method of described balsam pear ferment, first part of probio and it is described second part it is prebiotic
Bacterium is any one in lactobacillus acidophilus, clostridium butyricum, Bifidobacterium, Lactobacillus casei, saccharomycete and intermediary streptococcus
Or it is several.
A kind of balsam pear ferment, it is to be prepared by methods described.
The preparation method of balsam pear ferment of the present invention is inoculated with probio in balsam pear, and balsam pear is fermented, so as to
Balsam pear enzyme liquid is prepared, the balsam pear enzyme liquid eliminates the original bitter taste of balsam pear, while retaining the original nutrition of balsam pear
Material, with body metabolism is promoted, clear heat quenches one's thirst, hypotensive, blood fat, skin maintenance, enhance metabolism, the work(such as hypoglycemic
Can, while can adjust because of the unbalance flora of enteron aisle caused by disease, promote fast quick-recovery colony balance, promote human body to nutrient
Absorption, build up resistance, promote human body quickly get well.In addition, the present invention also prepares prebiotic bacterium solution using balsam pear, by hardship
Melon enzyme liquid and prebiotic bacterium solution mix so that prebiotic bacterium solution taste good, it is easy to received by the masses.
Specific embodiment
Below the present invention is described in further detail, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
The present invention provides a kind of preparation method of balsam pear ferment, including：First part of benefit is inoculated with first portion of raw material balsam pear
Raw bacterium, wherein, inoculative proportion of the first part of probio in the raw material balsam pear be 5% (volume mass ratio), Zhi Hou
In temperature 25-30 DEG C sealing and fermenting 15-30 days under the conditions of lucifuge, balsam pear enzyme liquid is obtained.Balsam pear ferment is through probiotics fermention
Afterwards, various enzymes are produced, its bitter taste disappears, and original nutriment is remained in balsam pear.The method of the invention system
There is the standby balsam pear ferment for obtaining clear heat to quench one's thirst, hypotensive, blood fat, skin maintenance, enhance metabolism, the function such as hypoglycemic.
It is good in taste, it is easy to be received by extensive patients.
In a preferred embodiment, in the preparation method of described balsam pear ferment, also by the balsam pear enzyme liquid Jing
It is balsam pear ferment powder that spray drying process is dried.
In a preferred embodiment, in the preparation method of described balsam pear ferment, in spray drying, feed temperature is
60-70 DEG C, import wind-warm syndrome is 120-140 DEG C, and outlet wind-warm syndrome is 70-80 DEG C, and feed rate is 20-30mL/min.
In a preferred embodiment, the preparation method of described balsam pear ferment, also includes：By second portion of raw material balsam pear
Squeeze the juice, obtain balsam pear juice, by balsam pear juice and water according to mass ratio 10-50:50-90 mixes, then is added to account for balsam pear
Juice and the sucrose of gross weight 1%-10% of water, make culture medium, and second part of probio is expanded using the culture medium
Big culture, fermentation temperature is 37 DEG C, and fermentation time is 5 days, inoculative proportion of the second part of probio in the culture medium
For 5% (volume mass ratio), prebiotic bacterium solution is obtained；By the balsam pear enzyme liquid and prebiotic bacterium solution 2-8 by volume:2-8
Mixing, obtains the prebiotic bacterium solution of balsam pear ferment.
In a preferred embodiment, in order to further improve mouthfeel, in the preparation method of described balsam pear ferment, institute
In stating step one, before inoculation, count by weight, also by first part of raw material balsam pear 3-9 parts, lemon 0.1-3 parts, orange
0.1-3 parts and pineapple 0.1-3 parts mix；In the step 2, when squeezing the juice, also by second part of raw material balsam pear 3-9 parts, lemon
The mixing of 0.1-3 parts, orange 0.1-3 parts and pineapple 0.1-3 parts is squeezed the juice.
In a preferred embodiment, in the preparation method of described balsam pear ferment, in the step 3, by the hardship
Melon enzyme liquid and the prebiotic bacterium solution by volume 6:4 mixing.
In a preferred embodiment, in order to further improve mouthfeel, in the preparation method of described balsam pear ferment, institute
In stating step one, first portion of raw material balsam pear is 7 parts, and the lemon is 0.5 part, and the orange is 1 part, and the pineapple is 1 part；Institute
In stating step 2, second portion of raw material balsam pear is 7 parts, and the lemon is 0.5 part, and the orange is 1 part, and the pineapple is 1 part.
In a preferred embodiment, in the preparation method of described balsam pear ferment, first part of probio and institute
State second part of probio and be lactobacillus acidophilus, clostridium butyricum, Bifidobacterium, Lactobacillus casei, saccharomycete and intermediary streptococcus
In any one or a few.
The present invention also provides a kind of balsam pear ferment, and it is to be prepared by methods described.
Embodiment presented below, to be described further to technical scheme.
Below implement 1 to embodiment 7 in, preparation-obtained balsam pear enzyme liquid can individually eat, possess clear heat quench one's thirst,
Hypotensive, blood fat, skin maintenance, enhance metabolism, the function such as hypoglycemic.It is further processed into balsam pear ferment powder, then more
It is readily transported and stores.Prebiotic bacterial content is high in the prebiotic bacterium solution prepared again, after prebiotic bacterium solution mixes with balsam pear enzyme liquid, institute
The prebiotic bacterium solution of balsam pear ferment that obtains easily containing abundant probio and balsam pear nutrient material, it quenches one's thirst in clear heat, it is hypotensive,
Blood fat, skin maintenance, enhance metabolism, effect of the aspect such as hypoglycemic more preferably, and mouthfeel is also more preferable.
Embodiment 1
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 7:0.5:1:1 ratio
Proportioning, 100 DEG C of Jing sterilizes 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 25 DEG C of lucifuge sealing and fermentings 30 days, gained
Zymotic fluid Jing is sterilized to be balsam pear enzyme liquid.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 7:0.5:1:1 proportions are squeezed
Juice, will squeeze the juice with water according to 20:80 proportions, and the sucrose of 5% (w/v) is added, access according to the ratio of 5% (v/v)
Probio, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 28 days according to 6:4 proportions are obtained
The prebiotic bacterium solution of balsam pear ferment.
Embodiment 2
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 8:0.5:0.5:0.5
Proportions, 100 DEG C of Jing sterilizes 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 30 DEG C of lucifuge sealing and fermentings 15 days,
Gained zymotic fluid Jing is sterilized to be balsam pear enzyme liquid.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 8:0.5:0.5:0.5 ratio is matched somebody with somebody
Than squeezing the juice, will squeeze the juice with water according to 20:80 proportions, and the sucrose of 5% (w/v) is added, according to the ratio of 5% (v/v)
Probio is accessed, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 30 days according to 6:4 proportions
Obtain the prebiotic bacterium solution of balsam pear ferment.
Embodiment 3
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 6:1:1:1 ratio is matched somebody with somebody
Than, Jing, 100 DEG C sterilize 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 28 DEG C of lucifuge sealing and fermentings 20 days, and gained is sent out
Zymotic fluid Jing is sterilized to be balsam pear enzyme liquid.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 6:1:1:1 proportions are squeezed the juice,
To squeeze the juice with water according to 20:80 proportions, and the sucrose of 5% (w/v) is added, access according to the ratio of 5% (v/v) prebiotic
Bacterium, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 20 days according to 6:4 proportions obtain balsam pear
The prebiotic bacterium solution of ferment.
Embodiment 4
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 3:3:2:1 ratio is matched somebody with somebody
Than, Jing, 100 DEG C sterilize 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 28 DEG C of lucifuge sealing and fermentings 20 days, and gained is sent out
Zymotic fluid Jing is sterilized to be balsam pear enzyme liquid.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 3:3:2:1 proportions are squeezed the juice,
To squeeze the juice with water according to 30:70 proportions, and the sucrose of 5% (w/v) is added, access according to the ratio of 5% (v/v) prebiotic
Bacterium, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 20 days according to 6:4 proportions obtain balsam pear
The prebiotic bacterium solution of ferment.
Embodiment 5
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 9:0.5:0.2:0.1
Proportions, 100 DEG C of Jing sterilizes 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 28 DEG C of lucifuge sealing and fermentings 20 days,
Gained zymotic fluid Jing is sterilized to be balsam pear enzyme liquid.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 9:0.5:0.2:0.1 ratio is matched somebody with somebody
Than squeezing the juice, will squeeze the juice with water according to 20:80 proportions, and the sucrose of 5% (w/v) is added, according to the ratio of 5% (v/v)
Probio is accessed, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 20 days according to 2:8 proportions
Obtain the prebiotic bacterium solution of balsam pear ferment.
Embodiment 6
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 6:3:0.4:0.3 ratio
Example proportioning, 100 DEG C of Jing sterilizes 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 28 DEG C of lucifuge sealing and fermentings 20 days, institute
Obtain the sterilized as balsam pear enzyme liquids of zymotic fluid Jing.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 6:3:0.4:0.3 proportions
Squeeze the juice, will squeeze the juice with water according to 50:50 proportions, and the sucrose of 5% (w/v) is added, connect according to the ratio of 5% (v/v)
Enter probio, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 20 days according to 8:2 proportions are obtained
Obtain the prebiotic bacterium solution of balsam pear ferment.
Embodiment 7
Intact balsam pear, lemon, orange, pineapple are cleaned and drained away the water, is removed the peel, according to 5:0.1:3:1 ratio
Proportioning, 100 DEG C of Jing sterilizes 30 minutes, and according to the ratio of 5% (v/w) probio is accessed, 28 DEG C of lucifuge sealing and fermentings 20 days, gained
Zymotic fluid Jing is sterilized to be balsam pear enzyme liquid.
It is spray-dried that (parameter is：Feed temperature is 60～70 DEG C, and import wind-warm syndrome is 120～140 DEG C, outlet temperature 70
～80 DEG C, feed rate is 20～30mL/min) balsam pear ferment powder is afterwards.
Simultaneously balsam pear, lemon, orange, pineapple are cleaned and drained away the water, remove the peel, according to 5:0.1:3:1 proportions are squeezed
Juice, will squeeze the juice with water according to 10:90 proportions, and the sucrose of 5% (w/v) is added, access according to the ratio of 5% (v/v)
Probio, 37 DEG C of fermented and cultureds 5 days obtain prebiotic bacterium solution with the stoste through fermentation in 20 days according to 7:3 proportions are obtained
The prebiotic bacterium solution of balsam pear ferment.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and embodiment
With, it can be applied to completely various suitable the field of the invention, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (9)
1. a kind of preparation method of balsam pear ferment, it is characterised in that include：
First part of probio is inoculated with first portion of raw material balsam pear, wherein, first part of probio is in the raw material balsam pear
Inoculative proportion be 5% (volume mass ratio), obtain in temperature 25-30 DEG C sealing and fermenting 15-30 days under the conditions of lucifuge afterwards
Balsam pear enzyme liquid.
2. the preparation method of balsam pear ferment as claimed in claim 1, it is characterised in that also the balsam pear enzyme liquid Jing sprays
It is balsam pear ferment powder that drying means is dried.
3. the preparation method of balsam pear ferment as claimed in claim 2, it is characterised in that in spray drying, feed temperature is 60-
70 DEG C, import wind-warm syndrome is 120-140 DEG C, and outlet wind-warm syndrome is 70-80 DEG C, and feed rate is 20-30mL/min.
4. the preparation method of balsam pear ferment as claimed in claim 1, it is characterised in that also include：
Second portion of raw material balsam pear is squeezed the juice, balsam pear juice is obtained, by balsam pear juice and water according to mass ratio 10-50:50-90 is mixed
Close, then the sucrose of gross weight 1%-10% for being added to account for balsam pear juice and water, culture medium is made, using the culture medium
Culture is enlarged to second part of probio, fermentation temperature is 37 DEG C, and fermentation time is 5 days, and second part of probio is in institute
The inoculative proportion stated in culture medium is 5% (volume mass ratio), obtains prebiotic bacterium solution；
By the balsam pear enzyme liquid and prebiotic bacterium solution 2-8 by volume:2-8 mixes, and obtains the prebiotic bacterium solution of balsam pear ferment.
5. the preparation method of balsam pear ferment as claimed in claim 4, it is characterised in that in the step one, before inoculation,
Count by weight, also mix first part of raw material balsam pear 3-9 parts, lemon 0.1-3 parts, orange 0.1-3 parts and pineapple 0.1-3 parts
Close；In the step 2, when squeezing the juice, also by second part of raw material balsam pear 3-9 parts, lemon 0.1-3 parts, orange 0.1-3 parts and spinach
The mixing of trailing plants 0.1-3 parts is squeezed the juice.
6. the preparation method of balsam pear ferment as claimed in claim 4, it is characterised in that in the step 3, by the balsam pear
Enzyme liquid and the prebiotic bacterium solution by volume 6:4 mixing.
7. the preparation method of balsam pear ferment as claimed in claim 5, it is characterised in that in the step one, first part of raw material
Balsam pear is 7 parts, and the lemon is 0.5 part, and the orange is 1 part, and the pineapple is 1 part；In the step 2, second part of raw material
Balsam pear is 7 parts, and the lemon is 0.5 part, and the orange is 1 part, and the pineapple is 1 part.
8. the preparation method of the balsam pear ferment as any one of claim 1 to 7, it is characterised in that first part of benefit
Raw bacterium and second part of probio be lactobacillus acidophilus, clostridium butyricum, Bifidobacterium, Lactobacillus casei, saccharomycete and in
Any one or a few in Jie streptococcus.
9. a kind of balsam pear ferment, it is to be prepared by the method as any one of claim 1 to 8.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692211A (en) * | 2017-11-03 | 2018-02-16 | 李翠红 | The preparation method that a kind of hyperglycemia population eats ferment |
| CN108308604A (en) * | 2018-02-06 | 2018-07-24 | 柳州市柳州菜饮食文化博物馆 | A kind of fall fire ferment and preparation method thereof |
| CN109247579A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of corn silk hpyerglycemic ferment and preparation method thereof |
| CN110433119A (en) * | 2019-09-16 | 2019-11-12 | 上海应用技术大学 | A kind of balsam pear extractive from fermentative and its application in skin moisture-keeping effect cosmetic |
| CN111235200A (en) * | 2020-01-21 | 2020-06-05 | 浙江省农业科学院 | Preparation method and application of modified bitter gourd polypeptide |
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2016
- 2016-11-04 CN CN201610964554.2A patent/CN106617090A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692211A (en) * | 2017-11-03 | 2018-02-16 | 李翠红 | The preparation method that a kind of hyperglycemia population eats ferment |
| CN108308604A (en) * | 2018-02-06 | 2018-07-24 | 柳州市柳州菜饮食文化博物馆 | A kind of fall fire ferment and preparation method thereof |
| CN109247579A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of corn silk hpyerglycemic ferment and preparation method thereof |
| CN110433119A (en) * | 2019-09-16 | 2019-11-12 | 上海应用技术大学 | A kind of balsam pear extractive from fermentative and its application in skin moisture-keeping effect cosmetic |
| CN111235200A (en) * | 2020-01-21 | 2020-06-05 | 浙江省农业科学院 | Preparation method and application of modified bitter gourd polypeptide |
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