CN106962938A - A kind of bitter buckwheat ferment and preparation method thereof - Google Patents
A kind of bitter buckwheat ferment and preparation method thereof Download PDFInfo
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Classifications
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- 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
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Abstract
The invention discloses a kind of preparation method of bitter buckwheat ferment.The preparation method of the bitter buckwheat ferment comprises the following steps：The pretreatment of raw material, fermenation raw liquid A preparation, fermenation raw liquid B preparation, mixed fermentation, coarse filtration, refined filtration.The invention also discloses a kind of bitter buckwheat ferment.The present invention provides a kind of bitter buckwheat ferment and preparation method thereof, the bitter buckwheat ferment and preparation method thereof is primary raw material from bitter buckwheat, chrysanthemum, hawthorn and asparagus with identical lowering blood pressure and blood fat function, it is equipped with glutinous rice, honey, comprehensive nutrition is balanced, rich in nutritional ingredients such as multivitamin, amino acid, bioflavonoid, polysaccharide, trace elements, with lowering blood pressure and blood fat, improve immunity the effects such as.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of bitter buckwheat ferment and preparation method thereof.
Background technology
Ferment is also referred to as enzyme, is a kind of material with special bioactivity being made up of amino acid, is present in all work
Animal and plant body in, be to maintain body normal function, digest food, the life such as the reparation of tissue inflammation or other injury tissues is lived
A kind of dynamic required material, almost participates in all vital movements.Ferment is self-evident to the importance of life, or even many people
It is referred to as " material lived ", " material for grasping all vital movements ".
Hyperlipemia is a kind of common disease, and the cardiovascular and cerebrovascular disease triggered by hyperlipemia is harm human health
Number one killer.Modern medicine study shows that the factor of influence human body blood lipid level is divided into inherent cause and environmental factor, its middle ring
Border factor is occupied an leading position.Food or drink of the exploitation with antilipemic healthy function, have the huge market demand, prospect is wide
It is wealthy.
The content of the invention
Asked to solve a kind of above-mentioned technology for how developing new, food with antilipemic healthy function or drink
Topic, the present invention provides a kind of bitter buckwheat ferment, and the bitter buckwheat ferment and preparation method thereof is selected with identical lowering blood pressure and blood fat function
Bitter buckwheat, chrysanthemum, hawthorn and asparagus are primary raw material, are equipped with glutinous rice, honey, and comprehensive nutrition is balanced, rich in multivitamin, ammonia
The nutritional ingredients such as base acid, bioflavonoid, polysaccharide, trace element, with lowering blood pressure and blood fat, improve immunity the effects such as.
The invention provides a kind of preparation method of bitter buckwheat ferment, comprise the following steps：
Step 1: the pretreatment of raw material：By following weight, raw material is taken：25~35 parts of bitter buckwheat, chrysanthemum 5~7
Part, 10~20 parts of hawthorn, 20~30 parts of asparagus, 15~20 parts of glutinous rice, 4~8 parts of honey；
The bitter buckwheat is soaked 4~6 hours, pulls out and drains, it is standby；The chrysanthemum is dried, dry chrysanthemum is obtained, it is standby
With；By the hawthorn stoning, clean after cut into slices, dry, obtain haw flakes, it is standby；Low temperature drying after the asparagus is cleaned, is crushed
Into particle, then it is soaked in water 1~2 hour, pulls out and drain, it is standby；After the glutinous rice is cooked, break up, cool down, it is standby；
Step 2: fermenation raw liquid A preparation：Bitter buckwheat after being drained in the step one and asparagus particle are mixed, steamed
Break up, cool down after ripe, saccharification processing 40~48 hours, inoculate mixed fermentation bacterium solution, be placed in 20~25 DEG C after inoculating starter
Lucifuge is fermented, and for several times, standing for fermentation after 7 days is until tunning pH is 4 or so for agitation daily in first 7 days；By the tunning
Filtering, obtains filter residue and filtrate, takes and squeezes the juice after the filter residue is squeezed, and is squeezed the juice described and filtrate mixing, produces proferment
Liquid A, it is standby；
Step 3: fermenation raw liquid B preparation：By the glutinous rice inoculating starter after being cooled down in the step one, mix；By institute
The glutinous rice after haw flakes, the dry chrysanthemum and the inoculating starter is stated, by one layer of haw flakes, one layer of dry chrysanthemum, one layer of glutinous rice
Mode be put into round, saccharification 3~4 days after add the hawthorn, the chrysanthemum and the glutinous rice gross mass 50%
Sterilized water, inoculates mixed fermentation bacterium solution, is placed in 20~25 DEG C of lucifuge fermentations, and agitation daily in first 7 days for several times, stands hair after 7 days
Ferment is until tunning pH is 4 or so；The tunning is filtered, filter residue and filtrate is obtained, squeezing is taken after the filter residue is squeezed
Juice, squeezes the juice described and the filtrate mixes, produces fermenation raw liquid B, standby；
Step 4: mixed fermentation：It is inoculated with after the fermenation raw liquid A, the fermenation raw liquid B and the honey are mixed prebiotic
Bacterium solution, lucifuge sealed fermenting 100~120 days, produces bitter buckwheat enzyme stoste；
Step 5: coarse filtration, refined filtration：By the bitter buckwheat enzyme stoste with 180 mesh filter cloth coarse filtration, then with membrane filter system essence
Filter, produces bitter buckwheat ferment.
It is described in the step 2 in a kind of preferred embodiment of the preparation method for the bitter buckwheat ferment that the present invention is provided
The inoculum concentration of leavening and the mixed fermentation bacterium solution is the 0.5~1% of the bitter buckwheat and the asparagus gross mass.
It is described in the step 3 in a kind of preferred embodiment of the preparation method for the bitter buckwheat ferment that the present invention is provided
The inoculum concentration of leavening and the mixed fermentation bacterium solution be the hawthorn, the chrysanthemum and the glutinous rice gross mass 0.5~
1%.
In a kind of preferred embodiment of the preparation method for the bitter buckwheat ferment that the present invention is provided, the leavening is head mold.
In a kind of preferred embodiment of the preparation method for the bitter buckwheat ferment that the present invention is provided, the work spore count of the head mold
For 5~10*108Individual/g.
In a kind of preferred embodiment for the preparation method of bitter buckwheat ferment that the present invention is provided, the mixed fermentation bacterium solution by
Yeast liquid and the acetic acid bacterium solution by volume 3~5 of culture to exponential phase mid-term:1 ratio is mixed.
In a kind of preferred embodiment of the preparation method for the bitter buckwheat ferment that the present invention is provided, the preparation of the yeast liquid
Method is：By the mass volume ratio 1 of active dry yeast and white sugar water:100 ratio, mass fraction is inoculated in by active dry yeast
Activated 2 hours in 10% white sugar water, to be placed in 30 DEG C, obtain the yeast liquid.
It is described in the step 4 in a kind of preferred embodiment of the preparation method for the bitter buckwheat ferment that the present invention is provided
Prebiotic bacterium solution by cultivating to the lactobacillus acidophilus liquid of exponential phase mid-term and plant lactobacillus liquid by volume 1~2 respectively:1
Ratio be mixed, the inoculum concentration of the probiotics for the fermenation raw liquid A and the fermenation raw liquid B gross masses 0.5~
1%.
Present invention also offers a kind of bitter buckwheat ferment, the bitter buckwheat ferment is according to the preparation method system of above-mentioned bitter buckwheat ferment
It is standby to form.
Bitter buckwheat ferment provided compared to prior art, the present invention and preparation method thereof has the advantages that：
First, the present invention is main former from bitter buckwheat, chrysanthemum, hawthorn and asparagus with identical lowering blood pressure and blood fat function
Material, is equipped with glutinous rice, honey, and comprehensive nutrition is balanced, rich in multivitamin, amino acid, bioflavonoid, polysaccharide, trace element
Etc. nutritional ingredient, with lowering blood pressure and blood fat, improve immunity the effects such as.
2nd, by being first saccharified with head mold, then fermented with saccharomycete and acetic acid bacteria, finally utilize probiotics fermention so that former
Nutritional ingredient greatly dissolution and conversion in material, effectively increases the content of various effective active compositions in product, has
Effect improves product quality and raw material availability.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
Embodiment 1
Step 1: the pretreatment of raw material：By following weight, raw material is taken：25 parts of bitter buckwheat, 5 parts of chrysanthemum, hawthorn 20
Part, 30 parts of asparagus, 15 parts of glutinous rice, 8 parts of honey；
The bitter buckwheat is soaked 4 hours, pulls out and drains, it is standby；The chrysanthemum is dried, dry chrysanthemum is obtained, it is standby；
By the hawthorn stoning, clean after cut into slices, dry, obtain haw flakes, it is standby；Low temperature drying after the asparagus is cleaned, is ground into
Particle, then be soaked in water 1 hour, pull out and drain, it is standby；After the glutinous rice is cooked, break up, cool down, it is standby；
Step 2: fermenation raw liquid A preparation：Bitter buckwheat after being drained in the step one and asparagus particle are mixed, steamed
Break up, cool down after ripe, saccharification processing 40 hours, inoculate mixed fermentation bacterium solution, be placed in 20~25 DEG C of lucifuges after inoculating starter
Fermentation, for several times, standing for fermentation after 7 days is until tunning pH is 4 or so for agitation daily in first 7 days；The tunning is filtered,
Filter residue and filtrate, take and squeeze the juice after the filter residue is squeezed, squeezed the juice described and the filtrate mixes, produce fermenation raw liquid A, it is standby
With；
Step 3: fermenation raw liquid B preparation：By the glutinous rice inoculating starter after being cooled down in the step one, mix；By institute
The glutinous rice after haw flakes, the dry chrysanthemum and the inoculating starter is stated, by one layer of haw flakes, one layer of dry chrysanthemum, one layer of glutinous rice
Mode be put into round, saccharification 3 days after add the sterile of the hawthorn, the chrysanthemum and the glutinous rice gross mass 50%
Water, inoculates mixed fermentation bacterium solution, is placed in 20~25 DEG C of lucifuge fermentations, and agitation daily in first 7 days is left to ferment straight for several times, after 7 days
It is 4 or so to tunning pH；The tunning is filtered, filter residue and filtrate is obtained, takes and squeezes the juice after the filter residue is squeezed, will
It is described to squeeze the juice and filtrate mixing, fermenation raw liquid B is produced, it is standby；
Step 4: mixed fermentation：It is inoculated with after the fermenation raw liquid A, the fermenation raw liquid B and the honey are mixed prebiotic
Bacterium solution, lucifuge sealed fermenting 100 days, produces bitter buckwheat enzyme stoste；
Step 5: coarse filtration, refined filtration：By the bitter buckwheat enzyme stoste with 180 mesh filter cloth coarse filtration, then with membrane filter system essence
Filter, produces bitter buckwheat ferment.
Wherein, in the step 2 and the step 3, the leavening is head mold, and the work spore count of the head mold is 5
~10*108Individual/g, inoculum concentration be respectively the bitter buckwheat and the asparagus gross mass 0.5%, the hawthorn, the chrysanthemum
And the 0.5% of the glutinous rice gross mass.
The mixed fermentation bacterium solution is by yeast liquid and the acetic acid bacterium solution by volume 3 of culture to exponential phase mid-term:1
Ratio be mixed, inoculum concentration be respectively the bitter buckwheat and the asparagus gross mass 0.5%, the hawthorn, the chrysanthemum
The 0.5% of colored and described glutinous rice gross mass.
The preparation method of the yeast liquid is：By the mass volume ratio 1 of active dry yeast and white sugar water:100 ratio,
Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and activates 2 hours, obtain the yeast liquid.
In the step 4, the prebiotic bacterium solution by cultivating to the lactobacillus acidophilus liquid of exponential phase mid-term and plant respectively
Thing lactobacillus suspension by volume 1:1 ratio is mixed, and the inoculum concentration of the probiotics is the fermenation raw liquid A and the hair
The 0.5% of ferment stoste B gross masses.
Sensory evaluation：Bitter buckwheat ferment light yellow in color green made from the present embodiment, liquid clarification is bright, there is sticky sense, mouth
Sense is more mellow, sour-sweet to coordinate, and bitter buckwheat fragrance is thin.
Physical and chemical index：PH3.1, bioflavonoid 201.37mg/g, iron 0.21mg/g, selenium 0.55mg/g, total arsenic≤
0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Embodiment 2
Step 1: the pretreatment of raw material：By following weight, raw material is taken：30 parts of bitter buckwheat, 6 parts of chrysanthemum, hawthorn 16
Part, 27 parts of asparagus, 17 parts of glutinous rice, 6 parts of honey；
The bitter buckwheat is soaked 5 hours, pulls out and drains, it is standby；The chrysanthemum is dried, dry chrysanthemum is obtained, it is standby；
By the hawthorn stoning, clean after cut into slices, dry, obtain haw flakes, it is standby；Low temperature drying after the asparagus is cleaned, is ground into
Particle, then be soaked in water 1.5 hours, pull out and drain, it is standby；After the glutinous rice is cooked, break up, cool down, it is standby；
Step 2: fermenation raw liquid A preparation：Bitter buckwheat after being drained in the step one and asparagus particle are mixed, steamed
Break up, cool down after ripe, saccharification processing 44 hours, inoculate mixed fermentation bacterium solution, be placed in 20~25 DEG C of lucifuges after inoculating starter
Fermentation, for several times, standing for fermentation after 7 days is until tunning pH is 4 or so for agitation daily in first 7 days；The tunning is filtered,
Filter residue and filtrate, take and squeeze the juice after the filter residue is squeezed, squeezed the juice described and the filtrate mixes, produce fermenation raw liquid A, it is standby
With；
Step 3: fermenation raw liquid B preparation：By the glutinous rice inoculating starter after being cooled down in the step one, mix；By institute
The glutinous rice after haw flakes, the dry chrysanthemum and the inoculating starter is stated, by one layer of haw flakes, one layer of dry chrysanthemum, one layer of glutinous rice
Mode be put into round, saccharification 3 days after add the sterile of the hawthorn, the chrysanthemum and the glutinous rice gross mass 50%
Water, inoculates mixed fermentation bacterium solution, is placed in 20~25 DEG C of lucifuge fermentations, and agitation daily in first 7 days is left to ferment straight for several times, after 7 days
It is 4 or so to tunning pH；The tunning is filtered, filter residue and filtrate is obtained, takes and squeezes the juice after the filter residue is squeezed, will
It is described to squeeze the juice and filtrate mixing, fermenation raw liquid B is produced, it is standby；
Step 4: mixed fermentation：It is inoculated with after the fermenation raw liquid A, the fermenation raw liquid B and the honey are mixed prebiotic
Bacterium solution, lucifuge sealed fermenting 110 days, produces bitter buckwheat enzyme stoste；
Step 5: coarse filtration, refined filtration：By the bitter buckwheat enzyme stoste with 180 mesh filter cloth coarse filtration, then with membrane filter system essence
Filter, produces bitter buckwheat ferment.
Wherein, in the step 2 and the step 3, the leavening is head mold, and the work spore count of the head mold is 5
~10*108Individual/g, inoculum concentration be respectively the bitter buckwheat and the asparagus gross mass 0.7%, the hawthorn, the chrysanthemum
And the 0.6% of the glutinous rice gross mass.
The mixed fermentation bacterium solution is by yeast liquid and the acetic acid bacterium solution by volume 4 of culture to exponential phase mid-term:1
Ratio be mixed, inoculum concentration be respectively the bitter buckwheat and the asparagus gross mass 0.7%, the hawthorn, the chrysanthemum
The 0.8% of colored and described glutinous rice gross mass.
The preparation method of the yeast liquid is：By the mass volume ratio 1 of active dry yeast and white sugar water:100 ratio,
Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and activates 2 hours, obtain the yeast liquid.
In the step 4, the prebiotic bacterium solution by cultivating to the lactobacillus acidophilus liquid of exponential phase mid-term and plant respectively
Thing lactobacillus suspension by volume 1.5:1 ratio is mixed, and the inoculum concentration of the probiotics is the fermenation raw liquid A and described
The 0.7% of fermenation raw liquid B gross masses.
Sensory evaluation：Bitter buckwheat ferment light yellow in color green made from the present embodiment, liquid clarification is bright, there is sticky sense, mouth
Sense is mellow, sour-sweet to coordinate, with the distinctive fragrance of bitter buckwheat.
Physical and chemical index：PH3.1, bioflavonoid 237.19mg/g, iron 0.25mg/g, selenium 0.61mg/g, total arsenic≤
0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Embodiment 3
Step 1: the pretreatment of raw material：By following weight, raw material is taken：35 parts of bitter buckwheat, 7 parts of chrysanthemum, hawthorn 10
Part, 20 parts of asparagus, 20 parts of glutinous rice, 4 parts of honey；
The bitter buckwheat is soaked 6 hours, pulls out and drains, it is standby；The chrysanthemum is dried, dry chrysanthemum is obtained, it is standby；
By the hawthorn stoning, clean after cut into slices, dry, obtain haw flakes, it is standby；Low temperature drying after the asparagus is cleaned, is ground into
Particle, then be soaked in water 2 hours, pull out and drain, it is standby；After the glutinous rice is cooked, break up, cool down, it is standby；
Step 2: fermenation raw liquid A preparation：Bitter buckwheat after being drained in the step one and asparagus particle are mixed, steamed
Break up, cool down after ripe, saccharification processing 48 hours, inoculate mixed fermentation bacterium solution, be placed in 20~25 DEG C of lucifuges after inoculating starter
Fermentation, for several times, standing for fermentation after 7 days is until tunning pH is 4 or so for agitation daily in first 7 days；The tunning is filtered,
Filter residue and filtrate, take and squeeze the juice after the filter residue is squeezed, squeezed the juice described and the filtrate mixes, produce fermenation raw liquid A, it is standby
With；
Step 3: fermenation raw liquid B preparation：By the glutinous rice inoculating starter after being cooled down in the step one, mix；By institute
The glutinous rice after haw flakes, the dry chrysanthemum and the inoculating starter is stated, by one layer of haw flakes, one layer of dry chrysanthemum, one layer of glutinous rice
Mode be put into round, saccharification 4 days after add the sterile of the hawthorn, the chrysanthemum and the glutinous rice gross mass 50%
Water, inoculates mixed fermentation bacterium solution, is placed in 20~25 DEG C of lucifuge fermentations, and agitation daily in first 7 days is left to ferment straight for several times, after 7 days
It is 4 or so to tunning pH；The tunning is filtered, filter residue and filtrate is obtained, takes and squeezes the juice after the filter residue is squeezed, will
It is described to squeeze the juice and filtrate mixing, fermenation raw liquid B is produced, it is standby；
Step 4: mixed fermentation：It is inoculated with after the fermenation raw liquid A, the fermenation raw liquid B and the honey are mixed prebiotic
Bacterium solution, lucifuge sealed fermenting 120 days, produces bitter buckwheat enzyme stoste；
Step 5: coarse filtration, refined filtration：By the bitter buckwheat enzyme stoste with 180 mesh filter cloth coarse filtration, then with membrane filter system essence
Filter, produces bitter buckwheat ferment.
Wherein, in the step 2 and the step 3, the leavening is head mold, and the work spore count of the head mold is 5
~10*108Individual/g, inoculum concentration be respectively the bitter buckwheat and the asparagus gross mass 1%, the hawthorn, the chrysanthemum and
The 1% of the glutinous rice gross mass.
The mixed fermentation bacterium solution is by yeast liquid and the acetic acid bacterium solution by volume 5 of culture to exponential phase mid-term:1
Ratio be mixed, inoculum concentration be respectively the bitter buckwheat and the asparagus gross mass 1%, the hawthorn, the chrysanthemum
And the 1% of the glutinous rice gross mass.
The preparation method of the yeast liquid is：By the mass volume ratio 1 of active dry yeast and white sugar water:100 ratio,
Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and activates 2 hours, obtain the yeast liquid.
In the step 4, the prebiotic bacterium solution by cultivating to the lactobacillus acidophilus liquid of exponential phase mid-term and plant respectively
Thing lactobacillus suspension by volume 2:1 ratio is mixed, and the inoculum concentration of the probiotics is the fermenation raw liquid A and the hair
The 1% of ferment stoste B gross masses.
Sensory evaluation：Bitter buckwheat ferment light yellow in color green made from the present embodiment, liquid clarification is bright, there is sticky sense, mouth
Sense is mellow, sour-sweet to coordinate, with the distinctive fragrance of bitter buckwheat.
Physical and chemical index：PH3.1, bioflavonoid 258.42mg/g, iron 0.26mg/g, selenium 0.63mg/g, total arsenic≤
0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Bitter buckwheat ferment that the present invention is provided and preparation method thereof has the advantages that：
First, the present invention is main former from bitter buckwheat, chrysanthemum, hawthorn and asparagus with identical lowering blood pressure and blood fat function
Material, is equipped with glutinous rice, honey, and comprehensive nutrition is balanced, rich in multivitamin, amino acid, bioflavonoid, polysaccharide, trace element
Etc. nutritional ingredient, with lowering blood pressure and blood fat, improve immunity the effects such as.
2nd, by being first saccharified with head mold, then fermented with saccharomycete and acetic acid bacteria, finally utilize probiotics fermention so that former
Nutritional ingredient greatly dissolution and conversion in material, effectively increases the content of various effective active compositions in product, has
Effect improves product quality and raw material availability.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (9)
1. a kind of preparation method of bitter buckwheat ferment, it is characterised in that comprise the following steps：
Step 1: the pretreatment of raw material：By following weight, raw material is taken：25~35 parts of bitter buckwheat, 5~7 parts of chrysanthemum, mountain
10~20 parts of short, bristly hair or beard, 20~30 parts of asparagus, 15~20 parts of glutinous rice, 4~8 parts of honey；
The bitter buckwheat is soaked 4~6 hours, pulls out and drains, it is standby；The chrysanthemum is dried, dry chrysanthemum is obtained, it is standby；
By the hawthorn stoning, clean after cut into slices, dry, obtain haw flakes, it is standby；Low temperature drying after the asparagus is cleaned, is ground into
Particle, then be soaked in water 1~2 hour, pull out and drain, it is standby；After the glutinous rice is cooked, break up, cool down, it is standby；
Step 2: fermenation raw liquid A preparation：Bitter buckwheat after being drained in the step one and asparagus particle are mixed, after cooking
Break up, cool down, saccharification processing 40~48 hours, inoculate mixed fermentation bacterium solution, be placed in 20~25 DEG C of lucifuges after inoculating starter
Fermentation, for several times, standing for fermentation after 7 days is until tunning pH is 4 or so for agitation daily in first 7 days；The tunning is filtered,
Filter residue and filtrate, take and squeeze the juice after the filter residue is squeezed, squeezed the juice described and the filtrate mixes, produce fermenation raw liquid A, it is standby
With；
Step 3: fermenation raw liquid B preparation：By the glutinous rice inoculating starter after being cooled down in the step one, mix；By the mountain
Glutinous rice after short, bristly hair or beard piece, the dry chrysanthemum and the inoculating starter, by one layer of haw flakes, one layer of dry chrysanthemum, one layer of glutinous rice side
Formula is put into round, and saccharification adds the sterile of the hawthorn, the chrysanthemum and the glutinous rice gross mass 50% after 3~4 days
Water, inoculates mixed fermentation bacterium solution, is placed in 20~25 DEG C of lucifuge fermentations, and agitation daily in first 7 days is left to ferment straight for several times, after 7 days
It is 4 or so to tunning pH；The tunning is filtered, filter residue and filtrate is obtained, takes and squeezes the juice after the filter residue is squeezed, will
It is described to squeeze the juice and filtrate mixing, fermenation raw liquid B is produced, it is standby；
Step 4: mixed fermentation：Probiotics is inoculated with after the fermenation raw liquid A, the fermenation raw liquid B and the honey are mixed
Liquid, lucifuge sealed fermenting 100~120 days, produces bitter buckwheat enzyme stoste；
Step 5: coarse filtration, refined filtration：By the bitter buckwheat enzyme stoste with 180 mesh filter cloth coarse filtration, then membrane filter system refined filtration is used, i.e.,
Obtain bitter buckwheat ferment.
2. the preparation method of bitter buckwheat ferment according to claim 1, it is characterised in that in the step 2, the fermentation
The inoculum concentration of agent and the mixed fermentation bacterium solution is the 0.5~1% of the bitter buckwheat and the asparagus gross mass.
3. the preparation method of bitter buckwheat ferment according to claim 1, it is characterised in that in the step 3, the fermentation
The inoculum concentration of agent and the mixed fermentation bacterium solution is the 0.5~1% of the hawthorn, the chrysanthemum and the glutinous rice gross mass.
4. according to the preparation method of any described bitter buckwheat ferment of claims 1 to 3, it is characterised in that the leavening is root
It is mould.
5. the preparation method of bitter buckwheat ferment according to claim 4, it is characterised in that the work spore count of the head mold is 5
~10*108Individual/g.
6. according to the preparation method of any described bitter buckwheat ferment of claims 1 to 3, it is characterised in that the mixed fermentation bacterium
Liquid is by yeast liquid and the acetic acid bacterium solution by volume 3~5 of culture to exponential phase mid-term:1 ratio is mixed.
7. the preparation method of bitter buckwheat ferment according to claim 6, it is characterised in that the preparation method of the yeast liquid
For：By the mass volume ratio 1 of active dry yeast and white sugar water:100 ratio, active dry yeast is inoculated in into mass fraction is
In 10% white sugar water, it is placed in 30 DEG C and activates 2 hours, obtain the yeast liquid.
8. the preparation method of bitter buckwheat ferment according to claim 1, it is characterised in that in the step 4, described prebiotic
Bacterium solution by cultivating to the lactobacillus acidophilus liquid of exponential phase mid-term and plant lactobacillus liquid by volume 1~2 respectively:1 ratio
Example is mixed, and the inoculum concentration of the probiotics is the 0.5~1% of the fermenation raw liquid A and the fermenation raw liquid B gross masses.
9. a kind of bitter buckwheat ferment, it is characterised in that the bitter buckwheat ferment is according to any described bitter buckwheat ferment of claim 1~8
Preparation method be prepared from.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509906A (en) * | 2017-08-21 | 2017-12-26 | 西华大学 | A kind of bitter buckwheat fruits and vegetables composite ferment powder and preparation method thereof |
| CN112772912A (en) * | 2021-01-27 | 2021-05-11 | 昆明生物制造研究院有限公司 | Gastrodia elata and tartary buckwheat compound enzyme and preparation method thereof |
| CN112998252A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Microbial compound fermentation tartary buckwheat enzyme and preparation method thereof |
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| CN103859513A (en) * | 2014-03-11 | 2014-06-18 | 苏州科大微龙信息技术有限公司 | Yang enhancing, kidney nourishing and collateral channel dredging ferment and preparation method thereof |
| CN105685981A (en) * | 2016-03-03 | 2016-06-22 | 刘文霞 | Fagopyrum tararicum enzyme preparing method |
| CN106072574A (en) * | 2016-07-06 | 2016-11-09 | 广东科玮生物技术股份有限公司 | A kind of composite plant ferment and its preparation method and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103859513A (en) * | 2014-03-11 | 2014-06-18 | 苏州科大微龙信息技术有限公司 | Yang enhancing, kidney nourishing and collateral channel dredging ferment and preparation method thereof |
| CN105685981A (en) * | 2016-03-03 | 2016-06-22 | 刘文霞 | Fagopyrum tararicum enzyme preparing method |
| CN106072574A (en) * | 2016-07-06 | 2016-11-09 | 广东科玮生物技术股份有限公司 | A kind of composite plant ferment and its preparation method and application |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509906A (en) * | 2017-08-21 | 2017-12-26 | 西华大学 | A kind of bitter buckwheat fruits and vegetables composite ferment powder and preparation method thereof |
| CN107509906B (en) * | 2017-08-21 | 2019-11-29 | 西华大学 | A kind of bitter buckwheat fruits and vegetables composite ferment powder and preparation method thereof |
| CN112998252A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Microbial compound fermentation tartary buckwheat enzyme and preparation method thereof |
| CN112772912A (en) * | 2021-01-27 | 2021-05-11 | 昆明生物制造研究院有限公司 | Gastrodia elata and tartary buckwheat compound enzyme and preparation method thereof |
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Application publication date: 20170721 |