CN106962925A - Make the composition and its method of ferment - Google Patents
Make the composition and its method of ferment Download PDFInfo
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- CN106962925A CN106962925A CN201710201071.1A CN201710201071A CN106962925A CN 106962925 A CN106962925 A CN 106962925A CN 201710201071 A CN201710201071 A CN 201710201071A CN 106962925 A CN106962925 A CN 106962925A
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- 238000000034 method Methods 0.000 title claims abstract description 11
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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 Plant Substances (AREA)
Abstract
The composition and its method of making ferment proposed by the invention, said composition includes large-fruited Chinese hawthorn, Kiwi berry, V. amurensis, mountain plum, matrimony vine, mulberries, lactic acid bacteria, additive this 8 kinds of raw materials, the different ratio that its method for making ferment passes through each composition, processed and saline sook and stoste is extracted after squeezing the juice, filtering and removing the steps such as sediment, then first fermentation is carried out, added then according to ratio after the lactic acid bacteria prepared, then obtained a kind of ferment after the secondary fermentation of 46 months.The ferment good mouthfeel, nutritious, bioactivity is high, and ferment effect is good, with fat eliminating toxin expelling, antiphlogistic antibacterial, repair cell effect, be especially suitable for being applied and being promoted in daily life.
Description
Technical field
A kind of method that ferment is made the present invention relates to composition for making ferment and using said composition.
Background technology
Ferment is otherwise known as " enzyme ", refers to the polymer substance with biocatalytic Activity, is also to maintain the normal work(of body
, protein necessary to food, repair tissue etc. can be digested, because it possesses anti-inflammatory toxin expelling, raising immunity and enhances metabolism
Effect and be widely used among medical diagnosis on disease, clinical treatment and production and living, because it is widely used, thus how pin
Ferment is cultivated, extracted and synthesized just into important research topic, in the prior art, it is typically to utilize to make ferment
The fruits and vegetables such as apple, hawthorn, peach and onion, taro are removed the peel is cut into slices after cleaning treatment, is put into afterwards in sealing container
It is drawn off after injecting the normal temperature fermentation processing that a certain amount of water carries out a period of time, whole fermentation process to be done, but
It is the ferment for taking this kind of method to be turned out, nutritional ingredient is not that the biomolecule activity in very abundant, ferment is not enough,
Effect without improvement function of human body and strengthen immunity, and material is apt to deteriorate rotten after prolonged fermentation, effect
It is really not satisfactory.
Therefore, " hawthorn ferment and preparation method thereof " entitled disclosed in Chinese patent 105852090A provides a kind of solution
Certainly scheme, the hawthorn ferment includes the component of following weight proportion：Haw berry 45-75%, apple 3-7%, grape 3-7%, Kiwi berry
6-10%, green papaya 6-10% dragon fruits 2-6%, jujube 3-7%, matrimony vine 1-4%, longan 1-4%, by the pretreatment to raw material,
Canned, fermentation and preservation, then the fermenting twice combined by independent go-no-go with compound mixed phase, are finally separated, make to squeeze the juice
Dissolved again by mixing and form that a kind of pale yellow, fruity be elegant, acidity sugariness is moderate, slightly the mixed fermentation liquid of aroma
Body, although the fermented liquid is of high nutritive value, with multiple efficacies, but its raw material is main based on hawthorn, in ferment nutrition into
Divide and show slightly dull, other nutritional ingredients are not enough, biomolecule activity is not enough in fermentation process, volatilize insufficient, and first fermentation
For 30-100 days, secondary fermentation was 6-9 months, and the whole fermentation process duration is long, was unfavorable for producing in batches and using pushing away
Extensively, so, the specific effect of the hawthorn ferment needs further inquire into.
The content of the invention
Utilize and stimulate circulation and body metabolism and raising autoimmunity it is an object of the invention to provide one kind
Wait material come solve prevent cardiovascular and cerebrovascular disease and alleviate Menopause endocrinopathy the problems such as making ferment group
Compound.
It is a further object of the present invention to provide a kind of method that utilization said composition makes ferment.
The mass percent of each raw material is in the composition of making ferment proposed by the invention：Large-fruited Chinese hawthorn 20-50%, Mi
Monkey peach 5-20%, V. amurensis 5-20%, mountain plum 5-15%, matrimony vine 1-10%, mulberries 1-10%, lactic acid bacteria 5-15%, additive 1-
10%.Wherein, mineral matter of the large-fruited Chinese hawthorn rich in a large amount of vitamins and needed by human body, simultaneously containing abundant dietary fiber, pectin and
Various bioactivators, with appetite-stimulating indigestion-relieving, change stagnant disperse accumulations, it is promoting blood circulation and removing blood stasis, the effect of convergence and dysentery, can vasodilator,
Increase CBF, heart vigor can be improved again, stimulating central nervous system system can also promote intestines peristalsis, help digest gland point
Secrete, prevent gall stone, reduce blood pressure, blood fat, blood glucose and internal cholesterol and strengthen heart vigor, resistance cardiac arrhythmia；Macaque
Peach is described as " king of fruit ", and it contains more abundant nutritional ingredient relative to other fruit, and most of fruit generally only contains
One kind is to two kinds of nutritional ingredients, but except having containing actinidine, proteolytic enzyme, tannin pectin and carbohydrate etc. in Kiwi berry
Outside the trace element such as machine thing and calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acid of needed by human body, also containing abundant vitamin, Portugal
Grape acid, fructose, citric acid, malic acid and soluble dietary fiber, can improve gross protein level, hence in so that Kiwi berry has
There is expansion blood vessel, reduce blood pressure, set the mind at rest and reduce the cholesterol levels in blood and promote the effect such as digestion, while also having
It is improved immune function of human body and treatment anaemia and liver system, urinary system, respiratory system, the work(of diseases of cardiovascular and cerebrovascular systems
Effect, the special plant chemical substance sod contained by it is even more to have outstanding antioxygenic property, is offseted except wrinkle of skin has very
Effect；V. amurensis contains abundant protein, carbohydrate, several mineral materials and vitamin and amino acid, with it is clearing and activating the channels and collaterals,
The effect of dispelling wind and eliminating dampness, relieving summer-heat diuresis, body itself metabolism can be promoted, immunity is improved, for cough due to deficiency of the lung, rheumatism
The disease effect such as numbness pain, neurasthenia, body be tired substantially, and in it polyphenoils can not only play prevention heart and brain
The effect of vascular diseases, can also avoid producing wrinkle on skin, not only beautifying face and moistering lotion but also anti-aging；Mountain plum is rich in protein
With multivitamin and amino acid, even more a kind of important hypotensive raw material, except decompression it is outer also with promoting the production of body fluid to quench thirst, heat-clearing
Removing toxic substances, effect of dehumidifying diuresis, and hemoglobin regeneration and gastrointestinal motility can be promoted, help gastrointestinal disturbances to absorb, increase
Enter WeiDongLi Capsule lifting appetite, improve the phenomenon of constipation；Matrimony vine has tonifying kidney and benefiting sperm, nourishes the liver to improve visual acuity, and blood-enriching tranquillizing promotes the production of body fluid to quench thirst,
The effect moistened the lung and relieve the cough, it is in addition to containing abundant vitamin and carrotene and several mineral materials, also containing special Chinese holly
Qi polysaccharide component, the effect with regulation autoimmunity, promotion hematopoiesis function and stimulation body growth, while can also strengthen life
Systemic-function is grown, contraction frequency, tension force and the intensity in uterus is lifted, alleviates the phenomenon of Menopause endocrinopathy, and
Can also liver protecting, reduction blood fat, blood pressure, antifatigue, anti-oxidant, pre- preventing tumor, anti-aging；Mulberries be a kind of diuresis,
Health care, the fresh fruit relieved summer heat, the effects such as with liver-kidney tonifying, fluid dryness, UFA eyesight and reduce fat, reduce blood fat, prevent
Vascular sclerosis etc. is acted on, additionally it is possible to promote immunity, and cancer-resisting disease improves skin blood supply, makes skin more delicate
While anti-aging；Lactic acid bacteria be it is universally recognized can significantly improve the material of ferment effect, it can be by carbon hydrate
Thing ferments to form lactic acid, with helping digest, and adjusts internal flora, reduction serum and cholesterol, and control vivotoxin is simultaneously
The effect for stimulating benign cell to breed and develop, during the fermentation use can improve the nutritive value of ferment, improve ferment
Taste, beneficial to preservation and avoids raw material from going bad, while enzyme activity can also be improved, enhancing bioactivity and ferment effect；With this
Meanwhile, acid-base value and sugariness and reinforcement mouthfeel are adjusted while in order to carry out fresh-keeping in ferment fermentation process, in addition it is also necessary to add
Additive.
Raw material in said composition also includes muskmelon and dwarf apple.Wherein, muskmelon is nutritious, contains a large amount of carbon hydrates
Thing and citric acid, the heat-clearing that can relieve summer heat, promote the production of body fluid to quench thirst, and fully provide energy and nutrient needed for body, while can also will be insoluble
Property protein is transformed into soluble protein, so as to advantageously promote gastrointestinal absorption, helps digest, lifts appetite, liver protecting；
Dwarf apple be wine brewing and modulation beverage and make fermented food optimum feed stock, have relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis it
Effect, has good therapeutic effect for suffering from diarrhoea and vomitting, while its general flavone composition contained also has significant lipid-loweringing to drop
Sugar effect.
The mass percent of each raw material is in said composition：Large-fruited Chinese hawthorn 20-40%, Kiwi berry 5-15%, V. amurensis 5-15%,
Mountain plum 5-10%, matrimony vine 1-5%, mulberries 1-5%, muskmelon 5-15%, dwarf apple 5-15%, lactic acid bacteria 5-10%, additive 3-8%.
The additive is made up of vinegar, white sugar and brown sugar, its mass percent be respectively vinegar 1-3%, white sugar 1-5%,
Brown sugar 1-5%.Wherein, vinegar is a kind of conventional flavouring, and its is sour and mellow, and liquid is fragrant and soft, rich in multivitamin and
Salinity, can promote nutrient fully to burn, and adjust acid-base balance, while can also reduce blood pressure, and soften blood vessel, reduce cholesterol and
Glucose in urine content, reduces internal lipid peroxidation formation probability；White sugar can moistening lung and production of body fluid, tonifying middle-Jiao and Qi, heat-clearing and damp-drying drug, resolving sputum stop
Cough, drop it is turbid soothe the spirit, with increase mouthfeel and the effect neutralized with other foods, and antibacterial antiseptic effect is clearly,
It is fresh-keeping using can preferably carry out during the fermentation；Brown sugar be rich in multivitamin and trace element, can replenishing blood and nourishing liver,
Relieved pain in slow, invigorating the spleen warm stomach, dispelling cold and absorbing clot is most appropriate for diseases such as women's trembled with fear, the deficiency of blood, dysmenorrhoea and endocrinopathies.
The method that described composition makes ferment comprises the following steps：First by large-fruited Chinese hawthorn, Kiwi berry, V. amurensis, mountain
This 8 kinds of raw materials of plum, matrimony vine, mulberries, muskmelon and dwarf apple are cleaned after cutting into slices with water, then by 8 kinds of originals after cleaning
Expect progress draining is mixed evenly and use saline sook 5-10 minutes after air-drying, then the raw material after immersion is squeezed the juice, filtered
Stoste is extracted with after removal sediment, additive is added after then stoste is put into fermenter and carries out first fermentation, works as hair
Ferment opens fermenter after 30-60 days, the lactic acid bacteria prepared is proportionally added into stoste, and it is 20 to be placed on temperature
Continue to ferment under DEG C -30 DEG C of environmental condition, this ferment is produced after 4-6 month secondary fermentations.
The lactic acid bacteria is made up of following steps：Fluid nutrient medium is made, is entered under conditions of temperature is 110-120 DEG C
Row disinfecting action, cooling in 10-20 minutes obtains lactic acid bacteria culturing medium, when lactic acid bacteria culturing medium temperature reaches 30-40 DEG C, chooses
Lactic acid bacteria spores are inoculated with, and are cultivated 24-48 hours under 25-40 DEG C of temperature conditionss after being well mixed, when culture medium becomes
This lactic acid bacteria is produced when muddy.
It is 30 DEG C -35 DEG C that the stoste, which is put into fermenter and adds additive to carry out fermentation temperature,.
The composition and its method of making ferment proposed by the invention are to utilize large-fruited Chinese hawthorn, Kiwi berry, V. amurensis, mountain Lee
The raw materials such as son, matrimony vine, mulberries, lactic acid bacteria, additive, and ferment is fabricated to the raw material proportioning of every kind of heterogeneity later, and
During making ferment, lifting ferment biological activity and enhancing are reached by fermenting twice process under certain environmental conditions
Ferment effect, so that the ferment good mouthfeel, nutritious, and can produce fat eliminating toxin expelling, antiphlogistic antibacterial, repair cell
Effect, so, this kind of ferment can improve that spirit is weak, have a delicate constitution, the disease such as pachylosis, and can relieving alcoholism and protecting liver, reduction is internal
Cholesterol, prevention cardiovascular and cerebrovascular disease and alleviates Menopause endocrinopathy, can also stimulate circulation and body
Autoimmunity is improved while metabolic, is especially suitable for being applied and being promoted in daily life；In addition, ferment is combined
Muskmelon and dwarf apple are added in thing again, the nutritious and relieving cough and reducing sputum of ferment can be made, it has good therapeutic effect.
Embodiment
Embodiment 1
Large-fruited Chinese hawthorn 500g, Kiwi berry 50g, V. amurensis 50g, mountain plum 150g, matrimony vine 50g, mulberries 50g are chosen, cuts into slices and uses water
Raw material is mixed evenly after cleaning, then saline sook is used 5-10 minutes through draining and after air-drying, then raw material is taken out and passed through
Squeeze the juice, filter and remove stoste is extracted after sediment, add be put into after vinegar 10g, white sugar 20g, brown sugar 20g it is close in fermenter
Envelope, and temperature conditionss are placed on to carry out first fermentation in the environment of 30 DEG C -35 DEG C, then making lactic acid bacteria is standby, makes
Flow is preparation solution body culture medium first, and disinfecting action is carried out under conditions of temperature is 110-120 DEG C, is cooled down within 10-20 minutes
Lactic acid bacteria culturing medium is obtained, when lactic acid bacteria culturing medium temperature reaches 30-40 DEG C, lactic acid bacteria spores is chosen and is inoculated with, mixed
Cultivated 24-48 hours under 25-40 DEG C of temperature conditionss after uniform, this lactic acid bacteria can be obtained when culture medium becomes muddiness, is treated
It is 20 that first fermentation, which is opened after 30-60 days and is placed on temperature conditionss after fermenter, the lactic acid bacteria that addition 100g has been prepared,
Continue to ferment in the environment of DEG C -30 DEG C, this ferment is produced after 4-6 month secondary fermentations.
Embodiment 2
Large-fruited Chinese hawthorn 200g, Kiwi berry 200g, V. amurensis 200g, mountain plum 50g, matrimony vine 100g, mulberries 100g, vinegar 30g are taken, in vain
Sugared 30g, brown sugar 40g, the lactic acid bacteria 50g prepared, ferment is made in the way of embodiment 1.
Embodiment 3
Large-fruited Chinese hawthorn 400g, Kiwi berry 100g, V. amurensis 100g, mountain plum 100g, matrimony vine 30g, mulberries 60g, vinegar 10g are chosen,
White sugar 10g, brown sugar 40g, the lactic acid bacteria 150g prepared, ferment is made in the way of embodiment 1.
Embodiment 4
Large-fruited Chinese hawthorn 300g, Kiwi berry 130g, V. amurensis 170g, mountain plum 80g, matrimony vine 30g, mulberries 40g, vinegar 20g are chosen, in vain
Sugared 40g, brown sugar 40g, the lactic acid bacteria 150g prepared, ferment is made in the way of embodiment 1.
Embodiment 5
Large-fruited Chinese hawthorn 450g, Kiwi berry 80g, V. amurensis 70g, mountain plum 130g, matrimony vine 70g, mulberries 50g, vinegar 30g are chosen, in vain
Sugared 30g, brown sugar 10g, the lactic acid bacteria 80g prepared, ferment is made in the way of embodiment 1.
Embodiment 6
Large-fruited Chinese hawthorn 400g, Kiwi berry 100g, V. amurensis 100g, mountain plum 50g, matrimony vine 20g, mulberries 30g, muskmelon 100g are chosen,
Dwarf apple 100g, cuts into slices and raw material is mixed evenly after being cleaned with water, then uses saline sook 5-10 through draining and after air-drying
Minute, then raw material is taken out through squeezing the juice, filters and removes stoste is extracted after sediment, addition vinegar 10g, white sugar 20g, brown sugar
Fermenter interior sealing is put into after 20g, and is placed on temperature conditionss to carry out first fermentation in the environment of 30 DEG C -35 DEG C, then
Make lactic acid bacteria standby, Making programme is preparation solution body culture medium first, sterilized under conditions of temperature is 110-120 DEG C
Operation, cooling in 10-20 minutes obtains lactic acid bacteria culturing medium, when lactic acid bacteria culturing medium temperature reaches 30-40 DEG C, chooses lactic acid bacteria
Spore is inoculated with, and is cultivated 24-48 hours under 25-40 DEG C of temperature conditionss after being well mixed, when culture medium becomes muddiness
This lactic acid bacteria can be obtained, is opened it after first fermentation after 30-60 days after fermenter, the lactic acid bacteria that addition 50g has been prepared
Temperature conditionss are placed in continue to ferment in the environment of 20 DEG C -30 DEG C, this ferment is produced after 4-6 month secondary fermentations.
Embodiment 7
Large-fruited Chinese hawthorn 300g, Kiwi berry 120g, V. amurensis 110g, mountain plum 100g, matrimony vine 50g, mulberries 50g, muskmelon 50g are chosen,
Dwarf apple 50g, vinegar 30g, white sugar 10g, brown sugar 30g, the lactic acid bacteria 100g prepared, ferment is made in the way of embodiment 6
Element.
Embodiment 8
Large-fruited Chinese hawthorn 200g, Kiwi berry 150g, V. amurensis 150g, mountain plum 50g, matrimony vine 40g, mulberries 10g, muskmelon 140g are chosen,
Dwarf apple 120g, vinegar 20g, white sugar 30g, brown sugar 10g, the lactic acid bacteria 80g prepared, ferment is made in the way of embodiment 6
Element.
Embodiment 9
Choose large-fruited Chinese hawthorn 400g, Kiwi berry 80g, V. amurensis 70g, mountain plum 70g, matrimony vine 30g, mulberries 20g, muskmelon 80g, mountain chaste tree
Sub- 70g, vinegar 10g, white sugar 40g, brown sugar 30g, the lactic acid bacteria 100g prepared, ferment is made in the way of embodiment 6.
Embodiment 10
Choose large-fruited Chinese hawthorn 350g, Kiwi berry 90g, V. amurensis 60g, mountain plum 80g, matrimony vine 30g, mulberries 40g, muskmelon 100g, mountain
Jing Zi 130g, vinegar 20g, white sugar 10g, brown sugar 20g, the lactic acid bacteria 70g prepared, ferment is made in the way of embodiment 6.
Claims (7)
1. make the composition of ferment, it is characterised in that the mass percent of each raw material is in said composition：Large-fruited Chinese hawthorn 20-
50%, Kiwi berry 5-20%, V. amurensis 5-20%, mountain plum 5-15%, matrimony vine 1-10%, mulberries 1-10%, lactic acid bacteria 5-15%, addition
Thing 1-10%.
2. composition according to claim 1, it is characterised in that：Raw material in said composition also includes muskmelon and mountain chaste tree
Son.
3. composition according to claim 2, it is characterised in that：The mass percent of each raw material is in said composition：Mountain
In red 20-40%, Kiwi berry 5-15%, V. amurensis 5-15%, mountain plum 5-10%, matrimony vine 1-5%, mulberries 1-5%, muskmelon 5-15%, mountain
Jing Zi 5-15%, lactic acid bacteria 5-10%, additive 3-8%.
4. composition according to claim 1, it is characterised in that：The additive is made up of vinegar, white sugar and brown sugar, its
Mass percent is respectively vinegar 1-3%, white sugar 1-5%, brown sugar 1-5%.
5. the method for ferment is made using the said composition described in claim 1 or 2 or 3 or 4, it is characterised in that including following step
Suddenly：After large-fruited Chinese hawthorn, Kiwi berry, V. amurensis, mountain plum, matrimony vine, mulberries, muskmelon and dwarf apple this 8 kinds of raw materials are cut into slices first
Cleaned with water, then 8 kinds of raw materials after cleaning are mixed evenly progress draining and air-dried and use saline sook 5- afterwards
10 minutes, then the raw material after immersion is squeezed the juice, filtered and removed stoste is extracted after sediment, then stoste is put into fermenter
After add additive carry out first fermentation, when fermentation 30-60 days after open fermenter, proportionally into stoste addition preparation
Good lactic acid bacteria, and continuation fermentation under the environmental condition that temperature is 20 DEG C -30 DEG C is placed on, by 4-6 month secondary fermentations
After produce this ferment.
6. the method for ferment is made according to claim 5, it is characterised in that：The lactic acid bacteria is made up of following steps：
Fluid nutrient medium is made, disinfecting action is carried out under conditions of temperature is 110-120 DEG C, cooling in 10-20 minutes obtains breast
Sour bacterium culture medium, when lactic acid bacteria culturing medium temperature reaches 30-40 DEG C, chooses lactic acid bacteria spores and is inoculated with, after being well mixed
Cultivated 24-48 hours under 25-40 DEG C of temperature conditionss, this lactic acid bacteria is produced when culture medium becomes muddiness.
7. the method for ferment is made according to claim 5, it is characterised in that：The stoste, which is put into fermenter, adds addition
It is 30 DEG C -35 DEG C that thing, which carries out fermentation temperature,.
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| CN108719968A (en) * | 2018-04-11 | 2018-11-02 | 程君 | A kind of composite enzyme and preparation method thereof |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
| CN108851036A (en) * | 2018-04-11 | 2018-11-23 | 程君 | Make the composition and its method of ferment |
| CN109907307A (en) * | 2017-12-13 | 2019-06-21 | 山东博奥克生物科技有限公司 | A kind of mulberry enzyme |
| CN111990638A (en) * | 2020-08-25 | 2020-11-27 | 董金伟 | Composite biological element active liquid and preparation method thereof |
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| CN105852090A (en) * | 2016-04-08 | 2016-08-17 | 肇庆康又康饮料食品有限公司 | Hawthorn fruit enzyme and preparation method thereof |
| CN106107966A (en) * | 2016-06-20 | 2016-11-16 | 合肥丰瑞隆生物科技有限公司 | Improving eyesight ferment and preparation method thereof |
| CN106266229A (en) * | 2016-08-08 | 2017-01-04 | 赵斌 | A kind of ferment with nourishing blood function and preparation method thereof |
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| US20060083797A1 (en) * | 2004-10-18 | 2006-04-20 | Hyung-Min Kim | Alcohol-fermented food or pharmaceutical composition for prevention of obesity and process for preparation thereof |
| CN105852090A (en) * | 2016-04-08 | 2016-08-17 | 肇庆康又康饮料食品有限公司 | Hawthorn fruit enzyme and preparation method thereof |
| CN106107966A (en) * | 2016-06-20 | 2016-11-16 | 合肥丰瑞隆生物科技有限公司 | Improving eyesight ferment and preparation method thereof |
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| CN109907307A (en) * | 2017-12-13 | 2019-06-21 | 山东博奥克生物科技有限公司 | A kind of mulberry enzyme |
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Application publication date: 20170721 |