CN106901363A - A kind of preparation method of olive pomace ferment - Google Patents
A kind of preparation method of olive pomace ferment Download PDFInfo
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 229940088598 enzyme Drugs 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 18
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 18
- 239000012530 fluid Substances 0.000 claims abstract description 18
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 18
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 16
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004062 sedimentation Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims description 12
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 7
- 239000000919 ceramic Substances 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 101710130006 Beta-glucanase Proteins 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 238000002390 rotary evaporation Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 5
- 229930003944 flavone Natural products 0.000 abstract description 4
- 150000002213 flavones Chemical class 0.000 abstract description 4
- 235000011949 flavones Nutrition 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract 1
- 229920002498 Beta-glucan Polymers 0.000 abstract 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 6
- 108010012715 Superoxide dismutase Proteins 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 235000002725 Olea europaea Nutrition 0.000 description 5
- 239000002893 slag Substances 0.000 description 5
- 238000000108 ultra-filtration Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000795633 Olea <sea slug> Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 108010001682 Dextranase Proteins 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000003895 organic fertilizer Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F5/00—Fertilisers from distillery wastes, molasses, vinasses, sugar plant or similar wastes or residues, e.g. from waste originating from industrial processing of raw material of agricultural origin or derived products thereof
- C05F5/006—Waste from chemical processing of material, e.g. diestillation, roasting, cooking
- C05F5/008—Waste from biochemical processing of material, e.g. fermentation, breweries
-
- 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
- A23V2400/125—Casei
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/20—Fertilizers of biological origin, e.g. guano or fertilizers made from animal corpses
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Environmental & Geological Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of preparation method of olive pomace ferment, and pure water is added in olive pomace, adds a certain proportion of cellulase, beta glucan enzyme, zytase and pectase, carries out digesting to obtain enzymolysis liquid；The pH of enzymolysis liquid is adjusted, saccharomycete and Lactobacillus casei is added, the dissolving of ice brown sugar is added, is placed at aeration-drying and is fermented, hyperfiltration treatment will be carried out after zymotic fluid natural sedimentation, obtain olive pomace enzyme stoste.The present invention carries out liquid fermentation as raw material and obtains olive pomace ferment respectively with olive processing waste by-product pomace, contain abundant polyphenol, flavones and trace element in olive pomace, it is a kind of more rich accessory substance of nutrition, improves olive pomace resource utilization.
Description
Technical field
The invention belongs to functional food manufacture field, more particularly to a kind of preparation method of olive pomace ferment.
Background technology
Olive（Olea europaeaL.）It is Oleaceae Olea aiphyllium, is world-renowned woody oleiferous plants
And fruit uses seeds, its fresh fruit is mainly used in processing olive oil, and 35~40kg will be produced really after the oil expression of 100kg fresh olives fruit
Slag.Annual production 200t of Olea europaea fresh fruit 2017 or so, pomace output is about 70~80t, and so many pomaces are except few
Part is used as outside fertilizer or feed, the overwhelming majority is directly discarded, this not only severe contamination environment, also result in the wave of resource
Take.Therefore, need badly develop olive pomace effectively utilize technology.
Ferment refers to the polymer substance with biocatalytic Activity.Making the general principle of ferment is, fresh fruit vegetable
Contain micro enzyme in the foods such as dish, violent glycolysis reaction and enzymatic reaction can occur in being placed on air-tight bottle together with sugar, make
Enzymatic activity in food is greatly improved, and the quantity of enzyme is increased sharply, and ultimately forms the ferment beneficial to human body.Ferment is translated into Chinese
The meaning of " extract of the enzyme of plant " or " elite of phytoenzyme extraction ", be with plant materials such as fruit and vegetables, with lactic acid bacteria or
Why good for health the made fermented food of yeast fermentation, eat, and flavonoids, phytochrome are contained mainly in the extract
And superoxide dismutase（SOD）Isoreactivity composition, can eliminate active oxygen harmful to health in human body.Additionally have benefited from wherein
Lactic acid bacteria and yeast the effect of whole intestines, the generation and plant material that can suppress the toxin such as the corrupt and amine in large intestine carried
The trophism of the various vitamins, amino acid and the mineral element that supply etc..
It is also effective utilization ways if olive pomace can be made into ferment with reference to the general principle for making ferment.
The content of the invention
To solve the problems, such as to produce substantial amounts of pomace as offal treatment, this hair in existing olive enterprise production process
It is bright that a kind of preparation method of olive pomace ferment is provided, the waste of resource is not only avoided that, while can prevent from making environment again
Into pollution.
The present invention is realized by following technical proposal：A kind of preparation method of olive pomace ferment, comprises the following steps：
（1）The enzymolysis of olive pomace：By solid-liquid ratio 1:（1.5~2.5）, pure water is added in olive pomace, add
The cellulase of olive pomace quality 0.5~1.5%, 0.2~0.8% 1,4 beta-glucanase, 0.5~1.5% zytase and
0.2~0.8% pectase, it is to be mixed after temperature be 50~60 DEG C, pH value be 5.5~6.0 under conditions of digested
180min, obtains enzymolysis liquid；
（2）Saccharomycete and Lactobacillus casei composite fermentation：Regulating step（1）The pH of gained enzymolysis liquid is 5~6, is connect by saccharomycete
Plant amount 0.1~0.2%, Lactobacillus casei inoculum concentration 0.2~0.8% and add saccharomycete and Lactobacillus casei, add ice brown sugar molten
Solution, regulation pol is 12~18%, and 8~12d of fermentation at aeration-drying is placed at 30 DEG C of fermentation temperature, produces zymotic fluid fragrant；
（3）Hyperfiltration treatment：By step（2）After gained zymotic fluid natural sedimentation 24 hours, using plate and frame ultrafiltration apparatus to gained
Zymotic fluid carries out hyperfiltration treatment, obtains olive pomace enzyme stoste.
The step（3）Hyperfiltration treatment be to carry out under the following conditions：Ceramic membrane membrane aperture is 0.5 μm, filter area
It is 0.64 m2, filter pressure be 0.5MPa.
Further, the step（3）The rotated evaporation and concentration of olive pomace enzyme stoste, until olea europaea fruit
Soluble solid content in slag enzyme stoste is concentrated to 50%, then carries out vacuum freeze drying, is less than moisture
5%, obtain olive pomace ferment powder.
The bath temperature of the rotary evaporation concentration is controlled to 30~40 DEG C.
The condition of the vacuum freeze drying for cryogenic temperature be set as -26 DEG C, vacuum be set as 10~20Pa, cold-trap
Temperature is set as -45 DEG C.
Olive pomace main chemical compositions and its content are moisture 45.6%, thick protein 2.5%, crude fat 8%, ash content
0.56%th, potassium, calcium, magnesium, iron, zinc, the mg/g of the flavones about 6 and mg/g of polyphenol 4 are mainly in crude fibre 28%, ash content.Olea europaea fruit
Outside slag moisture removal and water-soluble actives, content insoluble solid high is mainly cellulose.Using 1,4 beta-glucanase, wood
Dextranase, cellulase and pectase carry out the enzymolysis of olive pomace, can be hydrolyzed into easily the macromolecular that human body is difficult to utilize
In the small-molecule substance that microorganism and human body are utilized, enzymatic hydrolyzation is up to more than 60%.Hyperfiltration treatment is to use oil pump by zymotic fluid from
Flowed through in the middle of kind special milipore filter, to remove the macromolecular substances in zymotic fluid, chaos thing and floating object can be made and other are miscellaneous
Matter is filtered down.The bacteria-eliminating efficacy of ceramic membrane ultrafitration can reach the level of pasteurization.Pasteurization belongs to thermal sterilization, fruit juice
In inevitably suffered a loss containing substantial amounts of heat-sensitive material such as VC etc. and so that so-called being cooked, that is, occur in flavor deterioration
Taste；And ceramic membrane ultrafitration belongs to cold sterilization, not only can be with supernatant liquid ferment but also with good bacteria-eliminating efficacy.
The appearance transparent of gained olive pomace enzyme stoste, rufous, sweet mouthfeel is agreeable to the taste, distinctive with olive
Fragrant, protease content ＞ 1000U/g, superoxide dismutase (SOD) content ＞ 100U/g, lipase content ＞ 80U/g,
Lactobacillus casei quantity ＞ 2 × 108CFU/g。
The outward appearance dark-brown of gained olive pomace ferment powder, with sweet in mouthfeel acid, with fermenting aroma, protease content
＞ 3600U/g, superoxide dismutase (SOD) content ＞ 500U/g, lipase content ＞ 100U/g, Lactobacillus casei quantity ＞
5×108CFU/g。
The present invention is to carry out liquid fermentation respectively as raw material with olive processing waste by-product pomace to obtain olive pomace
Ferment, is a kind of more rich accessory substance of nutrition containing abundant polyphenol, flavones and trace element in olive pomace.Its ferment
Plain technological process is as follows：Olive pomace digests → prepares zymotic fluid → fermentation → finished product（Liquid ferment）→ vacuum freeze drying
→ finished product（Solid ferment）.Although major part is the macromolecular substances for being difficult to digest in olive pomace, olive oil is produced
Several functions composition is also contained in remaining olive pomace the inside afterwards（Such as flavones and polyphenols）, also containing calcium, iron,
Trace element necessary to the human bodies such as zinc, magnesium.The present invention is studied olive pomace, makes full use of nutrition contained therein
Composition and functional components, improve olive pomace resource utilization.The residue that ultrafiltration is produced can act on biological organic fertilizer or bacterium
Class culture medium, because fully fermenting, easily decomposes, and is easily absorbed by plant or microorganism, in the absence of problem of environmental pollution, and can enter
One step improves olive economic value added.
Specific embodiment
Below by specific embodiment, the present invention is further illustrated.
Embodiment 1
（1）The enzymolysis of olive pomace：By solid-liquid ratio 1:2, pure water is added in olive pomace, add olive pomace
The cellulase of quality 1%, 0.5% 1,4 beta-glucanase, 1% zytase and 0.5% pectase, it is to be mixed after be in temperature
55 DEG C, pH value be 5.5 under conditions of carry out 150~210min of enzymolysis, obtain enzymolysis liquid；
（2）Saccharomycete and Lactobacillus casei composite fermentation：Regulating step（1）The pH of gained enzymolysis liquid is 5, by saccharomycete inoculum concentration
0.15%th, Lactobacillus casei inoculum concentration 0.5% adds saccharomycete and Lactobacillus casei, adds the dissolving of ice brown sugar, and regulation pol is
15%, fermentation 10d at aeration-drying is placed at 30 DEG C of fermentation temperature, produce zymotic fluid fragrant；
（3）Hyperfiltration treatment：By step（2）After gained zymotic fluid natural sedimentation 24 hours, using plate and frame ultrafiltration apparatus to gained
Zymotic fluid carries out hyperfiltration treatment, and ceramic membrane membrane aperture is 0.5 μm, filter area is 0.64 m2, filter pressure be 0.5MPa, obtain
To olive pomace enzyme stoste.
Embodiment 2
（1）The enzymolysis of olive pomace：By solid-liquid ratio 1:1.5, pure water is added in olive pomace, add olea europaea fruit
The cellulase of slag amount 0.5%, 0.2% 1,4 beta-glucanase, 0.5% zytase and 0.2% pectase, it is to be mixed after
Temperature be 50 DEG C, pH value be 5.5 under conditions of carry out enzymolysis 150min, obtain enzymolysis liquid；
（2）Saccharomycete and Lactobacillus casei composite fermentation：Regulating step（1）The pH of gained enzymolysis liquid is 5.5, is inoculated with by saccharomycete
Amount 0.1%, Lactobacillus casei inoculum concentration 0.2% adds saccharomycete and Lactobacillus casei, adds the dissolving of ice brown sugar, and regulation pol is
12%, fermentation 8d at aeration-drying is placed at 30 DEG C of fermentation temperature, produce zymotic fluid fragrant；
（3）Hyperfiltration treatment：By step（2）After gained zymotic fluid natural sedimentation 24 hours, using plate and frame ultrafiltration apparatus to gained
Zymotic fluid carries out hyperfiltration treatment, and ceramic membrane membrane aperture is 0.5 μm, filter area is 0.64 m2, filter pressure be 0.5MPa, obtain
To olive pomace enzyme stoste；Olive pomace enzyme stoste rotated evaporation and concentration at 30 DEG C of bath temperature, until oily
Soluble solid content in olive pomace enzyme stoste is concentrated to 50%, then carries out vacuum freeze drying, makes moisture
Less than 5%, the condition of vacuum freeze drying for cryogenic temperature be set as -26 DEG C, vacuum be set as 10Pa, condenser temperature setting
It is -45 DEG C, obtains olive pomace ferment powder.
Embodiment 3
（1）The enzymolysis of olive pomace：By solid-liquid ratio 1:2.5, pure water is added in olive pomace, add olea europaea fruit
The cellulase of slag amount 1.5%, 0.8% 1,4 beta-glucanase, 1.5% zytase and 0.8% pectase, it is to be mixed after
Temperature be 60 DEG C, pH value be 6.0 under conditions of carry out enzymolysis 210min, obtain enzymolysis liquid；
（2）Saccharomycete and Lactobacillus casei composite fermentation：Regulating step（1）The pH of gained enzymolysis liquid is 6, by saccharomycete inoculum concentration
0.2%th, Lactobacillus casei inoculum concentration 0.8% adds saccharomycete and Lactobacillus casei, adds the dissolving of ice brown sugar, and regulation pol is
18%, fermentation 12d at aeration-drying is placed at 30 DEG C of fermentation temperature, produce zymotic fluid fragrant；
（3）Hyperfiltration treatment：By step（2）After gained zymotic fluid natural sedimentation 24 hours, using plate and frame ultrafiltration apparatus to gained
Zymotic fluid carries out hyperfiltration treatment, and ceramic membrane membrane aperture is 0.5 μm, filter area is 0.64 m2, filter pressure be 0.5MPa, obtain
To olive pomace enzyme stoste；Olive pomace enzyme stoste rotated evaporation and concentration at 40 DEG C of bath temperature, until oily
Soluble solid content in olive pomace enzyme stoste is concentrated to 50%, then carries out vacuum freeze drying, makes moisture
Less than 5%, the condition of vacuum freeze drying for cryogenic temperature be set as -26 DEG C, vacuum be set as 10~20Pa, condenser temperature
It is set as -45 DEG C, obtains olive pomace ferment powder.
Comparative example 1：With olive pomace as raw material, ferment is prepared with conventional method, the conventional method is：It is straight only after raw material+sugar
Sending and receiving ferment.
Comparative example 2：With embodiment 1, only by step（3）Hyperfiltration treatment replace with conventional high temperature or high pressure sterilization.
Comparative example 3：With embodiment 2, only by step（3）Vacuum freeze drying replace with conventional hot blast dried process.
Claims (5)
1. a kind of preparation method of olive pomace ferment, it is characterised in that comprise the following steps：
（1）The enzymolysis of olive pomace：By solid-liquid ratio 1:（1.5~2.5）, pure water is added in olive pomace, add
The cellulase of olive pomace quality 0.5~1.5%, 0.2~0.8% 1,4 beta-glucanase, 0.5~1.5% zytase and
0.2~0.8% pectase, it is to be mixed after temperature be 50~60 DEG C, pH value be 5.5~6.0 under conditions of digested
180min, obtains enzymolysis liquid；
（2）Saccharomycete and Lactobacillus casei composite fermentation：Regulating step（1）The pH of gained enzymolysis liquid is 5~6, is connect by saccharomycete
Plant amount 0.1~0.2%, Lactobacillus casei inoculum concentration 0.2~0.8% and add saccharomycete and Lactobacillus casei, add ice brown sugar molten
Solution, regulation pol is 12~18%, and 8~12d of fermentation at aeration-drying is placed at 30 DEG C of fermentation temperature；
（3）Hyperfiltration treatment：By step（2）After gained zymotic fluid natural sedimentation 24 hours, hyperfiltration treatment is carried out to gained zymotic fluid,
Obtain olive pomace enzyme stoste.
2. the preparation method of olive pomace ferment according to claim 1, it is characterised in that：The step（3）It is super
Filter treatment is to carry out under the following conditions：Ceramic membrane membrane aperture is 0.5 μm, filter area is 0.64 m2, filter pressure be
0.5MPa。
3. the preparation method of olive pomace ferment according to claim 1, it is characterised in that：The step（3）Oil
The rotated evaporation and concentration of olive pomace enzyme stoste, until the soluble solid content concentration in olive pomace enzyme stoste
To 50%, vacuum freeze drying is then carried out, make moisture less than 5%, obtain olive pomace ferment powder.
4. the preparation method of olive pomace ferment according to claim 3, it is characterised in that：The rotary evaporation concentration
Bath temperature be controlled to 30~40 DEG C.
5. the preparation method of olive pomace ferment according to claim 3, it is characterised in that：The vacuum freeze drying
Condition for cryogenic temperature be set as -26 DEG C, vacuum be set as that 10~20Pa, condenser temperature are set as -45 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710121683.XA CN106901363A (en) | 2017-03-02 | 2017-03-02 | A kind of preparation method of olive pomace ferment |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107772463A (en) * | 2017-12-12 | 2018-03-09 | 贵阳学院 | A kind of blueberry pomace ferment lozenge |
| CN108504498A (en) * | 2018-06-11 | 2018-09-07 | 福建师范大学 | A kind of preparation method of olive red rice yellow wine |
| CN108719976A (en) * | 2018-05-07 | 2018-11-02 | 云南省林业科学院 | A kind of walnut grouts ferment production method |
| CN109007798A (en) * | 2018-07-11 | 2018-12-18 | 伍曾利 | A kind of acerola concentrate pomace enzyme liquid, ferment powder and preparation method thereof |
| CN111011846A (en) * | 2019-12-31 | 2020-04-17 | 福建省中医药研究院(福建省青草药开发服务中心） | Olive ferment tablet and preparation method and application thereof |
| CN112042934A (en) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Preparation method of apple enzyme liquid and enzyme powder |
| CN112831527A (en) * | 2019-11-23 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Preparation method of woody plant zymolyte |
| CN115005452A (en) * | 2022-06-30 | 2022-09-06 | 江苏鑫轮纳米生物科技有限公司 | Preparation method of nutrient fiber capable of extracting olive cellulose with high strength |
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| CN104686958A (en) * | 2015-02-28 | 2015-06-10 | 山东绿丰生态农业有限公司 | Cherry enzyme preparation method |
| CN105995988A (en) * | 2016-05-26 | 2016-10-12 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry tablet rich in anthocyanin |
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| CN104686958A (en) * | 2015-02-28 | 2015-06-10 | 山东绿丰生态农业有限公司 | Cherry enzyme preparation method |
| CN105995988A (en) * | 2016-05-26 | 2016-10-12 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry tablet rich in anthocyanin |
| CN105995369A (en) * | 2016-05-26 | 2016-10-12 | 董爱文 | Radix polygonati officinalis healthcare compound particle |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772463A (en) * | 2017-12-12 | 2018-03-09 | 贵阳学院 | A kind of blueberry pomace ferment lozenge |
| CN108719976A (en) * | 2018-05-07 | 2018-11-02 | 云南省林业科学院 | A kind of walnut grouts ferment production method |
| CN108504498A (en) * | 2018-06-11 | 2018-09-07 | 福建师范大学 | A kind of preparation method of olive red rice yellow wine |
| CN109007798A (en) * | 2018-07-11 | 2018-12-18 | 伍曾利 | A kind of acerola concentrate pomace enzyme liquid, ferment powder and preparation method thereof |
| CN112831527A (en) * | 2019-11-23 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Preparation method of woody plant zymolyte |
| CN111011846A (en) * | 2019-12-31 | 2020-04-17 | 福建省中医药研究院(福建省青草药开发服务中心） | Olive ferment tablet and preparation method and application thereof |
| CN112042934A (en) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Preparation method of apple enzyme liquid and enzyme powder |
| CN115005452A (en) * | 2022-06-30 | 2022-09-06 | 江苏鑫轮纳米生物科技有限公司 | Preparation method of nutrient fiber capable of extracting olive cellulose with high strength |
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