CN106983137A - A kind of preparation method of burdock Chinese yam composite enzyme - Google Patents

A kind of preparation method of burdock Chinese yam composite enzyme Download PDF

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Publication number
CN106983137A
CN106983137A CN201710212491.XA CN201710212491A CN106983137A CN 106983137 A CN106983137 A CN 106983137A CN 201710212491 A CN201710212491 A CN 201710212491A CN 106983137 A CN106983137 A CN 106983137A
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China
Prior art keywords
burdock
chinese yam
water
fermentation
fermentation tank
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CN201710212491.XA
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Chinese (zh)
Inventor
胡传银
董玉伟
张艳明
张爱民
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徐州康汇百年食品有限公司
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Priority to CN201710212491.XA priority Critical patent/CN106983137A/en
Publication of CN106983137A publication Critical patent/CN106983137A/en

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Abstract

The invention discloses a kind of preparation method of burdock Chinese yam composite enzyme, it is characterized in that using fresh burdock Chinese yam as raw material, it is made through techniques such as sterilization, saccharification, mashing, fermentations, conversion coefficient is stored the characteristics of this programme compared with traditional handicraft high, saccharificatinn period is short, shorten fermentation period soon, the existing due delicate fragrance of burdock Chinese yam ferment of product has the characteristic of grape wine, pleasant aroma again.

Description

A kind of preparation method of burdock Chinese yam composite enzyme
Technical field
The present invention relates to a kind of burdock Chinese yam composite enzyme, belong to garden stuff processing technical field.
Background technology
Burdock Chinese yam is that burdock, nutritive yam are abundant, radix bardanae contains synanthrin with fleshy root edible vegetables, polysaccharide, The abundant nutrition of saponin(e, flavonoid glycoside, dietary fiber, Polyphenols such as caffeic acid, chlorogenic acid, isochlorogenic acid etc. and aldehyde material etc. Composition.The lymphatic temperament of Chinese yam has the effect of anticancer;Chinese yam, with high health value, can invigorating the spleen, tonifying lung, reinforce the kidney, benefit Essence,《Book on Chinese herbal medicine is through reading》Claim:" Chinese yam energy kidney tonifying, essence replenishing, the cloudy strong, mesh of smart rule is bright, ear is clever ".It is exactly integration of drinking and medicinal herbs since ancient times Mucilaginous substance in dietetic food, Chinese yam is the complex of polysaccharide and protein, and research in recent years has shown that, this mucilaginous substance can adjust The immune coefficient of human body, builds up resistance, not only with abundant nutritive value, and with antiviral, anti-aging, antitumor Health protection effect and hypoglycemic, the bioactivity of lipid-loweringing, research shows that total lignan, content of cellulose are higher in burdock, simultaneously Containing a small amount of chlorogenic acid, polysaccharide, if biotechnology can be utilized, burdock is efficiently utilized using modern biotechnology, is solved The low problem of burdock resource utilization, has important to the optimization burdock utilization of resources and the sustainable development of promotion burdock industry Realistic meaning;The fast-selling ferment class product in market in recent years, it except for losing weight, also with it is aid digestion, assimilate food and nutrition Element, anti-inflammation, enhance metabolism, strengthen immunity, improve vis medicatrix naturae, decomposing the work(such as carcinogen and cancer sprout cell Effect;Burdock, the preparation method country of Chinese yam composite enzyme are not reported still.
The content of the invention
For above-mentioned existing technical problem, the present invention provides a kind of preparation method of burdock Chinese yam composite enzyme by following Step is made:
1st step burdock is sterilized:Burdock cuts off fresh-keeping head, and cleaning is sterilized 120 to 150 minutes in bactericidal liquid;
2nd step burdock is saccharified:The burdock that sterilization was soaked is placed on saccharification storage 90 to 110 days in saccharification storehouse;
The burdock that 3rd step was saccharified removes epidermis, and the thickness of peeling is 0.3 to 0.5 millimeter;
4th step burdock is crushed:The colour protecting liquid that burdock weight adds 15% is pressed when burdock is crushed, colour protecting liquid is by 15 to 20 DEG C of temperature Water, white granulated sugar, citric acid presses warm water:White granulated sugar:Citric acid=100:15—18:0.35-0.38 combines;
5th step impregnates:Burdock after crushing is added into white granulated sugar, the ratio for adding white granulated sugar is:The burdock of crushing:White granulated sugar =75-80:25 to 20, stir, soaked 70 to 90 minutes at a temperature of 20 to 24 DEG C;
6th step Chinese yam is sterilized:Chinese yam is placed in chloride bactericidal liquid and soaked 15 to 20 minutes, the preparation of the chloride bactericidal liquid Method be water, chlorine dioxide, ascorbic acid by weight, water:Chlorine dioxide:Ascorbic acid=100:0.003 to 0.0035: 0.15 to 0.18 proportions are formed;
7th step Chinese yam is removed the peel in flowing water, Chinese yam segment;
8th step is beaten:Chinese yam block is beaten in Chinese yam beater, and environment temperature during mashing is controlled in 6-8 DEG C, beating rate 4 kilograms per minute, during mashing it is per minute addition 25-30 grams of colour protecting liquid, colour protecting liquid by water, chlorine dioxide, VC by weight:Water: Chlorine dioxide:VC=100:0.0015-0.0018:0.18-0.22 is formulated;
The making of 9th step spices purple skin grape, purple skin grape is pure and fresh clean, and the ascorbic acid for being put into 0.1% soaks 19 minutes;
The preparation of 10th step fermentation material:The burdock of crushing of the fermentation material after impregnating, Chinese yam pulp, crumb after purple skin grape By weight=50:45:5 proportions are formed, and are added in fermentation tank, and are stirred, and then sealed fermenter is fermented;
11st step is fermented:Fermentation temperature is controlled at 20-25 DEG C, using water-stop, fermentation produces gaseous fermentation tank in fermentation tank Interior pressure rise, gas is arranged naturally by water seal, and the gas outside fermentation tank cannot be introduced into fermentation tank, reaches self-bleeding mesh , continuously ferment 50-55 days, open fermentate layering in fermentation tank, fermentation tank, upper strata is Grape Skin pulp residue, middle level liquid Body is ferment.
Effect:Liquid-transparent, with burdock, Chinese yam, the distinctive fragrance of grape, the healthcare function with burdock Chinese yam, again Fragrance with grape.
Example 1
1st step burdock is sterilized:Burdock cuts off fresh-keeping head, and cleaning is sterilized 120 minutes in bactericidal liquid;
2nd step burdock is saccharified:The burdock that sterilization was soaked is placed on saccharification storage 90 days in saccharification storehouse;
The burdock that 3rd step was saccharified removes epidermis, and the thickness of peeling is 0.3 to 0.5 millimeter;
4th step burdock is crushed:The colour protecting liquid that burdock weight adds 15% is pressed when burdock is crushed, colour protecting liquid is by 15 to 20 DEG C of temperature Water, white granulated sugar, citric acid presses warm water:White granulated sugar:Citric acid=100:15—18:0.35-0.38 combines;
5th step impregnates:Burdock after crushing is added into white granulated sugar, the ratio for adding white granulated sugar is:The burdock of crushing:White granulated sugar =75:25, stir, soaked 70 to 90 minutes at a temperature of 20 to 24 DEG C;
6th step Chinese yam is sterilized:Chinese yam is placed in chloride bactericidal liquid and soaked 15 minutes, the compound method of the chloride bactericidal liquid For water, chlorine dioxide, ascorbic acid by weight, water:Chlorine dioxide:Ascorbic acid=100:0.003:0.15 proportions Form;
7th step Chinese yam is removed the peel in flowing water, Chinese yam segment;
8th step is beaten:Chinese yam block is beaten in Chinese yam beater, and environment temperature during mashing is controlled in 6-8 DEG C, beating rate 4 kilograms per minute, during mashing it is per minute addition 25-30 grams of colour protecting liquid, colour protecting liquid by water, chlorine dioxide, VC by weight:Water: Chlorine dioxide:VC=100:0.0015-0.0018:0.18-0.22 is formulated;
The making of 9th step spices purple skin grape, purple skin grape is pure and fresh clean, and the ascorbic acid for being put into 0.1% soaks 19 minutes;
The preparation of 10th step fermentation material:The burdock of crushing of the fermentation material after impregnating, Chinese yam pulp, crumb after purple skin grape By weight=50:45:5 proportions are formed, and are added in fermentation tank, and are stirred, and then sealed fermenter is fermented;
11st step is fermented:Fermentation temperature is controlled at 20-25 DEG C, using water-stop, fermentation produces gaseous fermentation tank in fermentation tank Interior pressure rise, gas is arranged naturally by water seal, and the gas outside fermentation tank cannot be introduced into fermentation tank, reaches self-bleeding mesh , continuously ferment 50 days, open fermentate layering in fermentation tank, fermentation tank, upper strata is Grape Skin pulp residue, and middle level liquid is Ferment.
Example 2
1st step burdock is sterilized:Burdock cuts off fresh-keeping head, and cleaning is sterilized 150 minutes in bactericidal liquid;
2nd step burdock is saccharified:The burdock that sterilization was soaked is placed on saccharification storage 110 days in saccharification storehouse;
The burdock that 3rd step was saccharified removes epidermis, and the thickness of peeling is 0.3 to 0.5 millimeter;
4th step burdock is crushed:The colour protecting liquid that burdock weight adds 15% is pressed when burdock is crushed, colour protecting liquid is by 15 to 20 DEG C of temperature Water, white granulated sugar, citric acid presses warm water:White granulated sugar:Citric acid=100:15—18:0.35-0.38 combines;
5th step impregnates:Burdock after crushing is added into white granulated sugar, the ratio for adding white granulated sugar is:The burdock of crushing:White granulated sugar =80:20, stir, soaked 70 to 90 minutes at a temperature of 20 to 24 DEG C;
6th step Chinese yam is sterilized:Chinese yam is placed in chloride bactericidal liquid and soaked 20 minutes, the compound method of the chloride bactericidal liquid For water, chlorine dioxide, ascorbic acid by weight, water:Chlorine dioxide:Ascorbic acid=100:0.0035:0.18 proportions Form;
7th step Chinese yam is removed the peel in flowing water, Chinese yam segment;
8th step is beaten:Chinese yam block is beaten in Chinese yam beater, and environment temperature during mashing is controlled in 6-8 DEG C, beating rate 4 kilograms per minute, during mashing it is per minute addition 25-30 grams of colour protecting liquid, colour protecting liquid by water, chlorine dioxide, VC by weight:Water: Chlorine dioxide:VC=100:0.0018:0.22 is formulated;
The making of 9th step spices purple skin grape, purple skin grape is pure and fresh clean, and the ascorbic acid for being put into 0.1% soaks 19 minutes;
The preparation of 10th step fermentation material:The burdock of crushing of the fermentation material after impregnating, Chinese yam pulp, crumb after purple skin grape By weight=50:45:5 proportions are formed, and are added in fermentation tank, and are stirred, and then sealed fermenter is fermented;
11st step is fermented:Fermentation temperature is controlled at 20-25 DEG C, using water-stop, fermentation produces gaseous fermentation tank in fermentation tank Interior pressure rise, gas is arranged naturally by water seal, and the gas outside fermentation tank cannot be introduced into fermentation tank, reaches self-bleeding mesh , continuously ferment 55 days, open fermentate layering in fermentation tank, fermentation tank, upper strata is Grape Skin pulp residue, and middle level liquid is Ferment.
Example 3
1st step burdock is sterilized:Burdock cuts off fresh-keeping head, and cleaning is sterilized 130 minutes in bactericidal liquid;
2nd step burdock is saccharified:The burdock that sterilization was soaked is placed on saccharification storage 100 days in saccharification storehouse;
The burdock that 3rd step was saccharified removes epidermis, and the thickness of peeling is 0.3 to 0.5 millimeter;
4th step burdock is crushed:The colour protecting liquid that burdock weight adds 16% is pressed when burdock is crushed, colour protecting liquid is by 15 to 20 DEG C of temperature Water, white granulated sugar, citric acid presses warm water:White granulated sugar:Citric acid=100:16:0.36 combines;
5th step impregnates:Burdock after crushing is added into white granulated sugar, the ratio for adding white granulated sugar is:The burdock of crushing:White granulated sugar =78:22, stir, soaked 70 to 90 minutes at a temperature of 20 to 24 DEG C;
6th step Chinese yam is sterilized:Chinese yam is placed in chloride bactericidal liquid and soaked 18 minutes, the compound method of the chloride bactericidal liquid For water, chlorine dioxide, ascorbic acid by weight, water:Chlorine dioxide:Ascorbic acid=100:0.0033:0.16 proportions Form;
7th step Chinese yam is removed the peel in flowing water, Chinese yam segment;
8th step is beaten:Chinese yam block is beaten in Chinese yam beater, and environment temperature during mashing is controlled in 6-8 DEG C, beating rate 4 kilograms per minute, during mashing it is per minute addition 25-30 grams of colour protecting liquid, colour protecting liquid by water, chlorine dioxide, VC by weight:Water: Chlorine dioxide:VC=100:0.0015-0.0018:0.18-0.22 is formulated;
The making of 9th step spices purple skin grape, purple skin grape is pure and fresh clean, and the ascorbic acid for being put into 0.1% soaks 19 minutes;
The preparation of 10th step fermentation material:The burdock of crushing of the fermentation material after impregnating, Chinese yam pulp, crumb after purple skin grape By weight=50:45:5 proportions are formed, and are added in fermentation tank, and are stirred, and then sealed fermenter is fermented;
11st step is fermented:Fermentation temperature is controlled at 20-25 DEG C, using water-stop, fermentation produces gaseous fermentation tank in fermentation tank Interior pressure rise, gas is arranged naturally by water seal, and the gas outside fermentation tank cannot be introduced into fermentation tank, reaches self-bleeding mesh , continuously ferment 53 days, open fermentate layering in fermentation tank, fermentation tank, upper strata is Grape Skin pulp residue, and middle level liquid is Ferment.

Claims (1)

1. a kind of preparation method of burdock Chinese yam composite enzyme, it is characterised in that using fresh burdock Chinese yam as raw material according to the following steps It is made:
(1)Burdock is sterilized:Burdock cuts off fresh-keeping head, and cleaning is sterilized 120 to 150 minutes in bactericidal liquid;
(2)Burdock is saccharified:The burdock that sterilization was soaked is placed on saccharification storage 90 to 110 days in saccharification storehouse;
(3)The burdock being saccharified removes epidermis, and the thickness of peeling is 0.3 to 0.5 millimeter;
(4)Burdock is crushed:The colour protecting liquid that burdock weight adds 15% is pressed when burdock is crushed, colour protecting liquid by 15 to 20 DEG C of warm water, White granulated sugar, citric acid presses warm water:White granulated sugar:Citric acid=100:15—18:0.35-0.38 combines;
(5)Dipping:Burdock after crushing is added into white granulated sugar, the ratio for adding white granulated sugar is:The burdock of crushing:White granulated sugar= 75-80:25 to 20, stir, soaked 70 to 90 minutes at a temperature of 20 to 24 DEG C;
(6)Chinese yam is sterilized:Chinese yam is placed in chloride bactericidal liquid and soaked 15 to 20 minutes, the compound method of the chloride bactericidal liquid For water, chlorine dioxide, ascorbic acid by weight, water:Chlorine dioxide:Ascorbic acid=100:0.003 to 0.0035:0.15 to 0.18 proportions are formed;
(7)Chinese yam is removed the peel in flowing water, Chinese yam segment;
(8)Mashing:Chinese yam block is beaten in Chinese yam beater, and environment temperature during mashing is controlled in 6-8 DEG C, every point of beating rate 4 kilograms of clock, during mashing it is per minute addition 25-30 grams of colour protecting liquid, colour protecting liquid by water, chlorine dioxide, VC by weight:Water:Dioxy Change chlorine:VC=100:0.0015-0.0018:0.18-0.22 is formulated;
(9)The making of aromatizing agent purple skin grape, purple skin grape is pure and fresh clean, and the ascorbic acid for being put into 0.1% soaks 19 minutes;
(10)The preparation of fermentation material:The burdock of crushing of the fermentation material after impregnating, Chinese yam pulp, crumb after purple skin grape by weight Measure ratio=50:45:5 proportions are formed, and are added in fermentation tank, and are stirred, and then sealed fermenter is fermented;
(11)Fermentation:Fermentation temperature is controlled at 20-25 DEG C, using water-stop, fermentation is produced in gaseous fermentation tank in fermentation tank Pressure rise, gas is arranged naturally by water seal, and the gas outside fermentation tank cannot be introduced into fermentation tank, reaches self-bleeding mesh , continuously ferment 50-55 days, open fermentate layering in fermentation tank, fermentation tank, upper strata is Grape Skin pulp residue, middle level liquid Body is ferment.
CN201710212491.XA 2017-04-01 2017-04-01 A kind of preparation method of burdock Chinese yam composite enzyme CN106983137A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107896921A (en) * 2017-10-13 2018-04-13 上海六合堂生物科技有限公司 The white fungus bacterium bioconversion composition and its manufacture method of maca and RHIIZOMA DIOSCOREAE from Henan of China

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103798803A (en) * 2014-03-10 2014-05-21 苏州科大微龙信息技术有限公司 Enzyme for removing wet cold in vivo and preparation method thereof
CN104605448A (en) * 2015-01-27 2015-05-13 湖北道吉灵康酵素有限公司 Enzyme kinase drink
CN105077237A (en) * 2015-08-13 2015-11-25 天益食品(徐州)有限公司 Arctium lappa ferment
CN105325948A (en) * 2015-09-24 2016-02-17 朱万军 Compound fruit and vegetable enzyme and preparation method thereof
CN106509881A (en) * 2016-11-22 2017-03-22 山东天欣生物科技有限公司 Herbal enzyme and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103798803A (en) * 2014-03-10 2014-05-21 苏州科大微龙信息技术有限公司 Enzyme for removing wet cold in vivo and preparation method thereof
CN104605448A (en) * 2015-01-27 2015-05-13 湖北道吉灵康酵素有限公司 Enzyme kinase drink
CN105077237A (en) * 2015-08-13 2015-11-25 天益食品(徐州)有限公司 Arctium lappa ferment
CN105325948A (en) * 2015-09-24 2016-02-17 朱万军 Compound fruit and vegetable enzyme and preparation method thereof
CN106509881A (en) * 2016-11-22 2017-03-22 山东天欣生物科技有限公司 Herbal enzyme and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107896921A (en) * 2017-10-13 2018-04-13 上海六合堂生物科技有限公司 The white fungus bacterium bioconversion composition and its manufacture method of maca and RHIIZOMA DIOSCOREAE from Henan of China
CN107896921B (en) * 2017-10-13 2021-03-09 上海六合堂生物科技有限公司 Tremella biotransformation composition of maca and dioscorea opposita and preparation method thereof

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