CN107019213A - A kind of water chestnut ferment and preparation method thereof - Google Patents

A kind of water chestnut ferment and preparation method thereof Download PDF

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Publication number
CN107019213A
CN107019213A CN201710264063.1A CN201710264063A CN107019213A CN 107019213 A CN107019213 A CN 107019213A CN 201710264063 A CN201710264063 A CN 201710264063A CN 107019213 A CN107019213 A CN 107019213A
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parts
juice
water chestnut
ferment
liquid
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不公告发明人
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Hunan Double Sheng Science And Technology Information Consulting Co Ltd
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Hunan Double Sheng Science And Technology Information Consulting Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of water chestnut ferment.The water chestnut ferment is made up of the raw material of following weight:40~60 parts of water chestnut, 6~10 parts of taro, 4~8 parts of dragon fruit, 6~10 parts of strawberry, 2~6 parts of blueberry, 1~4 part of passionflower, 8~12 parts of orange, 1~4 part of mulberries, 2~6 parts of carambola, 6~12 parts of brown sugar, appropriate zymocyte liquid.The invention also discloses a kind of preparation method of water chestnut ferment.The present invention provides a kind of water chestnut ferment and preparation method thereof, the water chestnut ferment and preparation method thereof is using water chestnut as primary raw material, it is equipped with 8 kinds of fruit such as taro, dragon fruit, blueberry, using multiple beneficial bacterium, through multi-level fermentation, so that product is rich in the nutritional ingredient such as multivitamin, amino acid, mineral matter, polysaccharide, with conditioning physical function, enhancing human detoxification ability, improve body immunity, dispelling fatigue the effects such as.

Description

A kind of water chestnut ferment and preparation method thereof
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of water chestnut 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 ".
Plant enzyme based food is exactly using natural foods such as fresh water fruits and vegetables, mushroom, book on Chinese herbal medicine, cereal, flower classes as original Material, using the fermentation of microorganism, reacts the metabolisms such as carbohydrate, protein, lipid in raw material, big volume production Metabolite needed for raw and accumulation, what the composition or local flavor finally obtained was improved have special dietary and healthcare function Consumable products.
Water chestnut, alias horseshoe belongs to the perennial shallow water herbaceous plant of Cyperaceae.Water chestnut color of the leather purple is black, and meat is pure white, and taste sweet tea is more Juice, it is clear and melodious tasty, there is the good reputation of " underground pyrus nivalis " and " south of the River ginseng ".Water chestnut can not only be used for fruit, and vegetables can be can be regarded as again, be big The product in the season that crowd likes.Water chestnut mouthfeel sweet tea is crisp, nutritious, contains protein, fat, crude fibre, carrotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrate.Can eat something rare, may also be used for cook, can starch processed, can also make Chinese medicine.In Medicine and pharmacology think to have quench the thirst, help digestion, antipyretic function.At present, in the market has no the ferment product prepared by primary raw material of water chestnut.
The content of the invention
The technical problem of the ferment product prepared to solve in the market to have no by primary raw material of water chestnut, the present invention is provided A kind of comprehensive nutrition, mellow in taste, water chestnut ferment of sour-sweet coordination and preparation method thereof, the water chestnut ferment is using water chestnut to be main former Material, is equipped with 8 kinds of fruit such as taro, dragon fruit, blueberry, using multiple beneficial bacterium, through multi-level fermentation so that product is rich in a variety of The nutritional ingredients such as vitamin, amino acid, mineral matter, polysaccharide, with conditioning physical function, enhancing human detoxification ability, improve people The effects such as body immunity, dispelling fatigue.
The invention provides a kind of water chestnut ferment, it is made up of the raw material of following weight:40~60 parts of water chestnut, taro 6~10 parts, 4~8 parts of dragon fruit, 6~10 parts of strawberry, 2~6 parts of blueberry, 1~4 part of passionflower, 8~12 parts of orange, mulberries 1~4 Part, 2~6 parts of carambola, 6~12 parts of brown sugar, appropriate zymocyte liquid.
In a kind of preferred embodiment for the water chestnut ferment that the present invention is provided, it is made up of the raw material of following weight: 52 parts of water chestnut, 8 parts of taro, 6 parts of dragon fruit, 9 parts of strawberry, 5 parts of blueberry, 3 parts of passionflower, 10 parts of orange, 3 parts of mulberries, carambola 4 Part, 9 parts of brown sugar, appropriate zymocyte liquid.
In a kind of preferred embodiment for the water chestnut ferment that the present invention is provided, the preparation method of the zymocyte liquid is:First Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in fluid nutrient medium and cultivated to exponential phase mid-term respectively, Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume again, zymocyte liquid is produced.
In a kind of preferred embodiment for the water chestnut ferment that the present invention is provided, the preparation method of the yeast liquid is:Press The mass volume ratio of active dry yeast and white sugar water is 1:100, active dry yeast is inoculated in the white sugar that mass fraction is 10% In water, it is placed in 30 DEG C and activates 2 hours, obtain the yeast liquid.
Present invention also offers a kind of preparation method of water chestnut ferment, comprise the following steps:
Step 1: the pretreatment of raw material:Water chestnut, taro, dragon fruit, strawberry, blueberry, west are taken by the weight Kind lotus, orange, mulberries and carambola, remove the peel after the water chestnut and the orange are cleaned, blend respectively, obtain water chestnut juice and orange Juice;The strawberry, the blueberry and the mulberries are cleaned into stalk, blends respectively, obtains strawberry juice, blueberry juice and mulberry juice;Will Institute passionflower is cleaned, and takes flesh bag, blends, obtains passion fruit juice;Removed the peel after the taro and the dragon fruit are cleaned, be cut into taro Piece and flue chankings;Hard-edge is removed after the carambola is cleaned, carambola piece is cut into;
Step 2: the preparation of zymocyte liquid:
Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in fluid nutrient medium and cultivated to logarithmic growth respectively The interim phase;It is 1 by the mass volume ratio of active dry yeast and white sugar water:100 ratio, quality point is inoculated in by active dry yeast Number is activated 2 hours in 10% white sugar water, to be placed in 30 DEG C;
Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, zymophyte is produced Liquid;
Step 3: just zymotic fluid A preparation:By the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, The mulberry juice and the passion fruit juice are put into round and mixed, and access after appropriate zymocyte liquid, are placed at 20~30 DEG C Ferment 60~85 days, stirring fermentation in first 7 days starts to obtain just zymotic fluid A after sealing and standing fermentation, fermentation ends on the 8th day, standby;
Step 4: just zymotic fluid B preparation:Brown sugar is taken by the weight, by the taro piece, the dragon fruit Piece and the carambola piece are put into round after mixing in the way of one layer of fruit slice, one layer of brown sugar, and on every layer of brown sugar layer Appropriate zymocyte liquid is sprayed, 20~30 DEG C is placed in and ferments 70~85 days, first 10 days incomplete sealing and fermentings start sealing on the 11st day Just zymotic fluid B is obtained after standing for fermentation, fermentation ends, it is standby;
Step 5: the preparation of enzyme stoste:By the just zymotic fluid A centrifugations, supernatant is taken;By the just zymotic fluid B mistakes Filtrate A and filter residue are filtered to obtain, the filter residue is squeezed the juice, filter to get filtrate B;By the supernatant, the filtrate A and the liquor B It is fitted into round, room temperature sealed fermenting 80~100 days, obtain enzyme stoste after mixing;
Step 6: filtering, encapsulation:By the enzyme stoste by the enzyme stoste after membrane filtration, encapsulation is to brown bottle Or in frosted glass bottle, Cord blood produces water chestnut ferment.
It is described in the step 3 in a kind of preferred embodiment of the preparation method for the water chestnut ferment that the present invention is provided The access amount of zymocyte liquid is the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, the mulberry juice and institute State the 1~1.5% of passion fruit juice cumulative volume.
In a kind of preferred embodiment of the preparation method for the water chestnut ferment that the present invention is provided, in the step 4, spray The zymocyte liquid gross weight be the taro piece, the 2~3% of the flue chankings and the carambola piece gross weight.
It is described in the step 5 in a kind of preferred embodiment of the preparation method for the water chestnut ferment that the present invention is provided Centrifugation uses 100 mesh filter screens using 3000rpm, centrifugation 5~10 minutes, the filtering.
Water chestnut ferment provided compared to prior art, the present invention and preparation method thereof has the advantages that:
First, the present invention is equipped with 8 kinds of fruit such as taro, dragon fruit, blueberry, using multiple beneficial using water chestnut as primary raw material Bacterium, through multi-level fermentation so that product is rich in nutritional ingredients such as multivitamin, amino acid, mineral matter, polysaccharide, with conditioning The effects such as physical function, enhancing human detoxification ability, raising body immunity, dispelling fatigue.
2nd, using membrane filtration technique, the microorganism in ferment can be effectively removed, while can guarantee that the nutritional ingredient in ferment It is unaffected.
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
In the present embodiment, water chestnut ferment is made up of the raw material of following weight:40 parts of water chestnut, 10 parts of taro, flue Really 8 parts, 6 parts of strawberry, 2 parts of blueberry, 1 part of passionflower, 8 parts of orange, 1 part of mulberries, 6 parts of carambola, 12 parts of brown sugar, zymocyte liquid fit Amount.
Preparation method is as follows:
Step 1: the pretreatment of raw material:Water chestnut, taro, dragon fruit, strawberry, blueberry, west are taken by the weight Kind lotus, orange, mulberries and carambola, remove the peel after the water chestnut and the orange are cleaned, blend respectively, obtain water chestnut juice and orange Juice;The strawberry, the blueberry and the mulberries are cleaned into stalk, blends respectively, obtains strawberry juice, blueberry juice and mulberry juice;Will Institute passionflower is cleaned, and takes flesh bag, blends, obtains passion fruit juice;Removed the peel after the taro and the dragon fruit are cleaned, be cut into taro Piece and flue chankings;Hard-edge is removed after the carambola is cleaned, carambola piece is cut into;The taro piece, the flue chankings and described The thickness of carambola piece is 3~5mm;
Step 2: the preparation of zymocyte liquid:Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in liquid training respectively Support in base and cultivate to exponential phase mid-term;It is 1 by the mass volume ratio of active dry yeast and white sugar water:100 ratio, will Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and is activated 2 hours;
Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, zymophyte is produced Liquid;
Step 3: just zymotic fluid A preparation:By the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, The mulberry juice and the passion fruit juice are put into round and mixed, and access after appropriate zymocyte liquid, are placed at 20 DEG C and ferment 85 days, stirring fermentation in first 7 days started to obtain just zymotic fluid A after sealing and standing fermentation, fermentation ends on the 8th day, standby;The fermentation The access amount of bacterium solution is the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, the mulberry juice and the west The 1% of kind lotus juice cumulative volume.
Step 4: just zymotic fluid B preparation:Brown sugar is taken by the weight, by the taro piece, the dragon fruit Piece and the carambola piece are put into round after mixing in the way of one layer of fruit slice, one layer of brown sugar, and on every layer of brown sugar layer Appropriate zymocyte liquid is sprayed, 20 DEG C is placed in and ferments 85 days, first 10 days incomplete sealing and fermentings start sealing and standing hair on the 11st day Just zymotic fluid B is obtained after ferment, fermentation ends, it is standby;The gross weight of the zymocyte liquid of spray is the taro piece, the flue The 3% of chankings and the carambola sheet weight.
Step 5: the preparation of enzyme stoste:By the just zymotic fluid A using 3000rpm, centrifugation 5 minutes, supernatant is taken; The just zymotic fluid B is filtered to get filtrate A and filter residue through 100 mesh filter screens, the filter residue is squeezed the juice, filtered through 100 mesh filter screens Liquor B;The supernatant, the filtrate A and the liquor B are fitted into round, room temperature sealed fermenting 80 days after mixing, Obtain enzyme stoste;
Step 6: filtering, encapsulation:By the enzyme stoste by the enzyme stoste after membrane filtration, encapsulation is to brown bottle Or in frosted glass bottle, Cord blood produces water chestnut ferment.
Sensory evaluation:Water chestnut ferment bright made from the present embodiment, liquid clarification is bright, there is a sticky sense, mouthfeel compared with Mellow, sour-sweet to coordinate, fruity is stronger.
Physical and chemical index:PH4.2, total arsenic≤0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Embodiment 2
In the present embodiment, water chestnut ferment is made up of the raw material of following weight:60 parts of water chestnut, 6 parts of taro, dragon fruit 4 parts, 10 parts of strawberry, 6 parts of blueberry, 4 parts of passionflower, 12 parts of orange, 4 parts of mulberries, 1 part of carambola, 6 parts of brown sugar, appropriate zymocyte liquid.
Preparation method is as follows:
Step 1: the pretreatment of raw material:Water chestnut, taro, dragon fruit, strawberry, blueberry, west are taken by the weight Kind lotus, orange, mulberries and carambola, remove the peel after the water chestnut and the orange are cleaned, blend respectively, obtain water chestnut juice and orange Juice;The strawberry, the blueberry and the mulberries are cleaned into stalk, blends respectively, obtains strawberry juice, blueberry juice and mulberry juice;Will Institute passionflower is cleaned, and takes flesh bag, blends, obtains passion fruit juice;Removed the peel after the taro and the dragon fruit are cleaned, be cut into taro Piece and flue chankings;Hard-edge is removed after the carambola is cleaned, carambola piece is cut into;The taro piece, the flue chankings and described The thickness of carambola piece is 3~5mm;
Step 2: the preparation of zymocyte liquid:Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in liquid training respectively Support in base and cultivate to exponential phase mid-term;It is 1 by the mass volume ratio of active dry yeast and white sugar water:100 ratio, will Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and is activated 2 hours;
Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, zymophyte is produced Liquid;
Step 3: just zymotic fluid A preparation:By the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, The mulberry juice and the passion fruit juice are put into round and mixed, and access after appropriate zymocyte liquid, are placed at 30 DEG C and ferment 60 days, stirring fermentation in first 7 days started to obtain just zymotic fluid A after sealing and standing fermentation, fermentation ends on the 8th day, standby;The fermentation The access amount of bacterium solution is the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, the mulberry juice and the west The 1.5% of kind lotus juice cumulative volume.
Step 4: just zymotic fluid B preparation:Brown sugar is taken by the weight, by the taro piece, the dragon fruit Piece and the carambola piece are put into round after mixing in the way of one layer of fruit slice, one layer of brown sugar, and on every layer of brown sugar layer Appropriate zymocyte liquid is sprayed, 30 DEG C is placed in and ferments 70 days, first 10 days incomplete sealing and fermentings start sealing and standing hair on the 11st day Just zymotic fluid B is obtained after ferment, fermentation ends, it is standby;The gross weight of the zymocyte liquid of spray is the taro piece, the flue The 2% of chankings and the carambola sheet weight.
Step 5: the preparation of enzyme stoste:By the just zymotic fluid A using 3000rpm, centrifugation 10 minutes, supernatant is taken; The just zymotic fluid B is filtered to get filtrate A and filter residue through 100 mesh filter screens, the filter residue is squeezed the juice, filtered through 100 mesh filter screens Liquor B;The supernatant, the filtrate A and the liquor B are fitted into round, room temperature sealed fermenting 100 after mixing My god, obtain enzyme stoste;
Step 6: filtering, encapsulation:By the enzyme stoste by the enzyme stoste after membrane filtration, encapsulation is to brown bottle Or in frosted glass bottle, Cord blood produces water chestnut ferment.
Sensory evaluation:Water chestnut ferment color and luster is dark red made from the present embodiment, and liquid clarification is bright, there is sticky sense, mouthfeel alcohol Thickness, slightly sour, the smell of fruits is very sweet.
Physical and chemical index:PH2.9, total arsenic≤0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Embodiment 3
In the present embodiment, water chestnut ferment is made up of the raw material of following weight:50 parts of water chestnut, 8 parts of taro, dragon fruit 6 parts, 8 parts of strawberry, 4 parts of blueberry, 3 parts of passionflower, 10 parts of orange, 3 parts of mulberries, 4 parts of carambola, 9 parts of brown sugar, appropriate zymocyte liquid.
Preparation method is as follows:
Step 1: the pretreatment of raw material:Water chestnut, taro, dragon fruit, strawberry, blueberry, west are taken by the weight Kind lotus, orange, mulberries and carambola, remove the peel after the water chestnut and the orange are cleaned, blend respectively, obtain water chestnut juice and orange Juice;The strawberry, the blueberry and the mulberries are cleaned into stalk, blends respectively, obtains strawberry juice, blueberry juice and mulberry juice;Will Institute passionflower is cleaned, and takes flesh bag, blends, obtains passion fruit juice;Removed the peel after the taro and the dragon fruit are cleaned, be cut into taro Piece and flue chankings;Hard-edge is removed after the carambola is cleaned, carambola piece is cut into;The taro piece, the flue chankings and described The thickness of carambola piece is 3~5mm;
Step 2: the preparation of zymocyte liquid:Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in liquid training respectively Support in base and cultivate to exponential phase mid-term;It is 1 by the mass volume ratio of active dry yeast and white sugar water:100 ratio, will Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and is activated 2 hours;
Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, zymophyte is produced Liquid;
Step 3: just zymotic fluid A preparation:By the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, The mulberry juice and the passion fruit juice are put into round and mixed, and access after appropriate zymocyte liquid, are placed at 25 DEG C and ferment 75 days, stirring fermentation in first 7 days started to obtain just zymotic fluid A after sealing and standing fermentation, fermentation ends on the 8th day, standby;The fermentation The access amount of bacterium solution is the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, the mulberry juice and the west The 1.3% of kind lotus juice cumulative volume.
Step 4: just zymotic fluid B preparation:Brown sugar is taken by the weight, by the taro piece, the dragon fruit Piece and the carambola piece are put into round after mixing in the way of one layer of fruit slice, one layer of brown sugar, and on every layer of brown sugar layer Appropriate zymocyte liquid is sprayed, 25 DEG C is placed in and ferments 80 days, first 10 days incomplete sealing and fermentings start sealing and standing hair on the 11st day Just zymotic fluid B is obtained after ferment, fermentation ends, it is standby;The gross weight of the zymocyte liquid of spray is the taro piece, the flue The 2.5% of chankings and the carambola sheet weight.
Step 5: the preparation of enzyme stoste:By the just zymotic fluid A using 3000rpm, centrifugation 8 minutes, supernatant is taken; The just zymotic fluid B is filtered to get filtrate A and filter residue through 100 mesh filter screens, the filter residue is squeezed the juice, filtered through 100 mesh filter screens Liquor B;The supernatant, the filtrate A and the liquor B are fitted into round, room temperature sealed fermenting 90 days after mixing, Obtain enzyme stoste;
Step 6: filtering, encapsulation:By the enzyme stoste by the enzyme stoste after membrane filtration, encapsulation is to brown bottle Or in frosted glass bottle, Cord blood produces water chestnut ferment.
Sensory evaluation:Water chestnut ferment color and luster is dark red made from the present embodiment, and liquid clarification is bright, there is sticky sense, mouthfeel alcohol Thickness, sour-sweet coordination, the smell of fruits is very sweet.
Physical and chemical index:PH3.5, total arsenic≤0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Embodiment 4
In the present embodiment, water chestnut ferment is made up of the raw material of following weight:52 parts of water chestnut, 8 parts of taro, dragon fruit 6 parts, 9 parts of strawberry, 5 parts of blueberry, 3 parts of passionflower, 10 parts of orange, 3 parts of mulberries, 4 parts of carambola, 9 parts of brown sugar, appropriate zymocyte liquid.
Preparation method is as follows:
Step 1: the pretreatment of raw material:Water chestnut, taro, dragon fruit, strawberry, blueberry, west are taken by the weight Kind lotus, orange, mulberries and carambola, remove the peel after the water chestnut and the orange are cleaned, blend respectively, obtain water chestnut juice and orange Juice;The strawberry, the blueberry and the mulberries are cleaned into stalk, blends respectively, obtains strawberry juice, blueberry juice and mulberry juice;Will Institute passionflower is cleaned, and takes flesh bag, blends, obtains passion fruit juice;Removed the peel after the taro and the dragon fruit are cleaned, be cut into taro Piece and flue chankings;Hard-edge is removed after the carambola is cleaned, carambola piece is cut into;The taro piece, the flue chankings and described The thickness of carambola piece is 3~5mm;
Step 2: the preparation of zymocyte liquid:Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in liquid training respectively Support in base and cultivate to exponential phase mid-term;It is 1 by the mass volume ratio of active dry yeast and white sugar water:100 ratio, will Active dry yeast is inoculated in the white sugar water that mass fraction is 10%, is placed in 30 DEG C and is activated 2 hours;
Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, zymophyte is produced Liquid;
Step 3: just zymotic fluid A preparation:By the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, The mulberry juice and the passion fruit juice are put into round and mixed, and access after appropriate zymocyte liquid, are placed at 30 DEG C and ferment 60 days, stirring fermentation in first 7 days started to obtain just zymotic fluid A after sealing and standing fermentation, fermentation ends on the 8th day, standby;The fermentation The access amount of bacterium solution is the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, the mulberry juice and the west The 1% of kind lotus juice cumulative volume.
Step 4: just zymotic fluid B preparation:Brown sugar is taken by the weight, by the taro piece, the dragon fruit Piece and the carambola piece are put into round after mixing in the way of one layer of fruit slice, one layer of brown sugar, and on every layer of brown sugar layer Appropriate zymocyte liquid is sprayed, 20 DEG C is placed in and ferments 85 days, first 10 days incomplete sealing and fermentings start sealing and standing hair on the 11st day Just zymotic fluid B is obtained after ferment, fermentation ends, it is standby;The gross weight of the zymocyte liquid of spray is the taro piece, the flue The 2% of chankings and the carambola sheet weight.
Step 5: the preparation of enzyme stoste:By the just zymotic fluid A using 3000rpm, centrifugation 10 minutes, supernatant is taken; The just zymotic fluid B is filtered to get filtrate A and filter residue through 100 mesh filter screens, the filter residue is squeezed the juice, filtered through 100 mesh filter screens Liquor B;The supernatant, the filtrate A and the liquor B are fitted into round, room temperature sealed fermenting 80 days after mixing, Obtain enzyme stoste;
Step 6: filtering, encapsulation:By the enzyme stoste by the enzyme stoste after membrane filtration, encapsulation is to brown bottle Or in frosted glass bottle, Cord blood produces water chestnut ferment.
Sensory evaluation:Water chestnut ferment color and luster is partially dark red made from the present embodiment, and liquid clarification is bright, there is sticky sense, mouthfeel Mellow, sour-sweet to coordinate, the smell of fruits is very sweet.
Physical and chemical index:PH3.9, total arsenic≤0.05mg/L, total lead≤0.05mg/L, pathogenic bacteria must not detect.
Water chestnut ferment that the present invention is provided and preparation method thereof has the advantages that:
First, the present invention is equipped with 8 kinds of fruit such as taro, dragon fruit, blueberry, using multiple beneficial using water chestnut as primary raw material Bacterium, through multi-level fermentation so that product is rich in nutritional ingredients such as multivitamin, amino acid, mineral matter, polysaccharide, with conditioning The effects such as physical function, enhancing human detoxification ability, raising body immunity, dispelling fatigue.
2nd, using membrane filtration technique, the microorganism in ferment can be effectively removed, while can guarantee that the nutritional ingredient in ferment It is unaffected.
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 (8)

1. a kind of water chestnut ferment, it is characterised in that be made up of the raw material of following weight:40~60 parts of water chestnut, taro 6~ 10 parts, 4~8 parts of dragon fruit, 6~10 parts of strawberry, 2~6 parts of blueberry, 1~4 part of passionflower, 8~12 parts of orange, 1~4 part of mulberries, 2~6 parts of carambola, 6~12 parts of brown sugar, appropriate zymocyte liquid.
2. water chestnut ferment according to claim 1, it is characterised in that be made up of the raw material of following weight:Water chestnut 52 parts, it is 8 parts of taro, 6 parts of dragon fruit, 9 parts of strawberry, 5 parts of blueberry, 3 parts of passionflower, 10 parts of orange, 3 parts of mulberries, 4 parts of carambola, red Sugared 9 parts, appropriate zymocyte liquid.
3. water chestnut ferment according to claim 1 or 2, it is characterised in that the preparation method of the zymocyte liquid is:First will Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in fluid nutrient medium and cultivated to exponential phase mid-term respectively, then Acetic acid bacterium solution, plant lactobacillus liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, zymocyte liquid is produced.
4. water chestnut ferment according to claim 3, it is characterised in that the preparation method of the yeast liquid is:By activity The mass volume ratio of dry ferment and white sugar water is 1:100 ratio, by active dry yeast be inoculated in mass fraction for 10% it is white In syrup, it is placed in 30 DEG C and activates 2 hours, obtain the yeast liquid.
5. a kind of preparation method of the water chestnut ferment based on described in claim 1, it is characterised in that comprise the following steps:
Step 1: the pretreatment of raw material:Water chestnut, taro, dragon fruit, strawberry, blueberry, west kind are taken by the weight Lotus, orange, mulberries and carambola, remove the peel after the water chestnut and the orange are cleaned, blend respectively, obtain water chestnut juice and orange juice; The strawberry, the blueberry and the mulberries are cleaned into stalk, blends respectively, obtains strawberry juice, blueberry juice and mulberry juice;By institute west Kind lotus is cleaned, and takes flesh bag, blends, obtains passion fruit juice;Removed the peel after the taro and the dragon fruit are cleaned, be cut into taro piece and Flue chankings;Hard-edge is removed after the carambola is cleaned, carambola piece is cut into;
Step 2: the preparation of zymocyte liquid:Acetic acid bacteria, plant lactobacillus and lactobacillus acidophilus are inoculated in fluid nutrient medium respectively In and cultivate to exponential phase mid-term;It is 1 by the mass volume ratio of active dry yeast and white sugar water:100 ratio, by activity Dry-pitching is activated 2 hours in mass fraction in 10% white sugar water, to be placed in 30 DEG C;By acetic acid bacterium solution, plant lactobacillus Liquid, lactobacillus acidophilus liquid and yeast liquid are mixed in equal volume, produce zymocyte liquid;
Step 3: just zymotic fluid A preparation:By the water chestnut juice, orange juice, the strawberry juice, the blueberry juice, described Mulberry juice and the passion fruit juice are put into round and mixed, and access after appropriate zymocyte liquid, are placed at 20~30 DEG C and ferment 60~85 days, stirring fermentation in first 7 days started to obtain just zymotic fluid A after sealing and standing fermentation, fermentation ends on the 8th day, standby;
Step 4: just zymotic fluid B preparation:Take brown sugar by the weight, by the taro piece, the flue chankings and The carambola piece is put into round after mixing in the way of one layer of fruit slice, one layer of brown sugar, and is sprayed on every layer of brown sugar layer Appropriate zymocyte liquid, is placed in 20~30 DEG C and ferments 70~85 days, first 10 days incomplete sealing and fermentings, and the 11st day starts sealing and standing Just zymotic fluid B is obtained after fermentation, fermentation ends, it is standby;
Step 5: the preparation of enzyme stoste:By the just zymotic fluid A centrifugations, supernatant is taken;The just zymotic fluid B is filtered Filtrate A and filter residue, the filter residue is squeezed the juice, and filter to get filtrate B;The supernatant, the filtrate A and the liquor B are loaded In round, room temperature sealed fermenting 80~100 days, obtain enzyme stoste after mixing;
Step 6: filtering, encapsulation:By the enzyme stoste after membrane filtration, encapsulate into brown bottle or frosted glass bottle, low temperature is protected Deposit, produce water chestnut ferment.
6. the preparation method of water chestnut ferment according to claim 5, it is characterised in that in the step 3, the fermentation The access amount of bacterium solution is the water chestnut juice, the orange juice, the strawberry juice, the blueberry juice, the mulberry juice and the west The 1~1.5% of kind lotus juice cumulative volume.
7. the preparation method of water chestnut ferment according to claim 5, it is characterised in that in the step 4, the institute of spray It is the 2~3% of the taro piece, the flue chankings and the carambola piece gross weight to state the gross weight of zymocyte liquid.
8. the preparation method of water chestnut ferment according to claim 5, it is characterised in that in the step 5, the centrifugation Using 3000rpm, centrifugation 5~10 minutes, the filtering used 100 mesh filter screens.
CN201710264063.1A 2017-04-21 2017-04-21 A kind of water chestnut ferment and preparation method thereof Withdrawn CN107019213A (en)

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CN107822124A (en) * 2017-12-11 2018-03-23 贵州德龙食品科技有限公司 A kind of production technology of prickly pear ferment
CN108041581A (en) * 2017-12-11 2018-05-18 贵州德龙食品科技有限公司 A kind of extraction process of dragon fruit ferment
CN108523111A (en) * 2018-02-14 2018-09-14 昆明先康生物科技有限公司 A kind of composite enzyme liquid and preparation method thereof
CN108902947A (en) * 2018-07-20 2018-11-30 扬生(南召)生物科技有限公司 A kind of Jerusalem artichoke probiotics ferment and preparation method thereof

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CN105815641A (en) * 2016-04-11 2016-08-03 厦门元之道生物科技有限公司 Preparation method of comprehensive yeast liquid with anti-tumor activity and application of comprehensive yeast liquid
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CN102742911A (en) * 2012-07-25 2012-10-24 曹庆荣 Enzyme herbal tea and preparation method thereof
CN103815409A (en) * 2014-03-17 2014-05-28 苏州科大微龙信息技术有限公司 Conditioning hypertension enzyme and preparation method thereof
CN105815641A (en) * 2016-04-11 2016-08-03 厦门元之道生物科技有限公司 Preparation method of comprehensive yeast liquid with anti-tumor activity and application of comprehensive yeast liquid
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CN107822124A (en) * 2017-12-11 2018-03-23 贵州德龙食品科技有限公司 A kind of production technology of prickly pear ferment
CN108041581A (en) * 2017-12-11 2018-05-18 贵州德龙食品科技有限公司 A kind of extraction process of dragon fruit ferment
CN108523111A (en) * 2018-02-14 2018-09-14 昆明先康生物科技有限公司 A kind of composite enzyme liquid and preparation method thereof
CN108902947A (en) * 2018-07-20 2018-11-30 扬生(南召)生物科技有限公司 A kind of Jerusalem artichoke probiotics ferment and preparation method thereof

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