CN107048359A - Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof - Google Patents
Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof Download PDFInfo
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Abstract
The present patent application provides a kind of fruit of Acanthopanax sessiliflorus ferment and preparation method thereof, the preparation method of described fruit of Acanthopanax sessiliflorus ferment is that fruit is broken for semisolid shape, through yeast juice prior fermentation, acetic acid bacteria and lactic acid bacteria mid-term composite fermentation, most it is made afterwards through the lactic fermentation of deep layer anaerobism low temperature.The technical program can under 10 20 DEG C of cryogenic conditions sealing preserve more than 5 years and never degenerate, do not go mouldy, the method for keeping preserving for a long time as manufacturing enterprise or plantation peasant household, another technological merit of the technical program is：Nutrition is abundant, active matter content is high, and method is simple, be easily achieved and control, cost is low.
Description
Technical field
The present application relates to be that the processing of Sessileflower Acanthopanax Bark fresh fruit utilizes and products thereof fruit of Acanthopanax sessiliflorus ferment in order to preserve
The preparation method of element.
Background technology
Sessileflower Acanthopanax Bark also known as Panax sessiliflorus（Acanthopanax sessiliflorus Seem.）, it is Araliaceae Acanthopanax
Plant, berries fruit is mainly distributed on northeast, North China and surrounding area.Sessileflower Acanthopanax Bark fruit is rich in anthocyanidin, former cyanine
Element, chlorogenic acid, soluble fibre polysaccharide, sesamin, cumarin and numerous mineral matter element and multivitamin, are preferable
Integration of drinking and medicinal herbs raw-food material.Closely for many years, with the popularization and popularization of Sessileflower Acanthopanax Bark artificial planting technique, slender acanthopanax fresh fruit is produced per year
Amount is increased considerably, and is that good raw material basis has been established in the development of Sessileflower Acanthopanax Bark Product processing industry.But a large amount of Sessileflower Acanthopanax Barks
The concentration harvesting harvest of fruit allows planting household and processing enterprise to all suffer from storage immense pressure.Sessileflower Acanthopanax Bark fresh fruit is in the autumn
Ji Jizhong is ripe, and processing or storage is frozen if can not feed intake in time, and the fruit of harvesting is largely stacked to will be after 48 hours quickly
Go mouldy, as waste product.And conventional processing of farm products storage practice is used, such as drying or freeze cutting are, it is necessary to be equipped with phase
Storage factory building, the corresponding power equipment of outfit and the process equipment answered, industrial investment are huge, and the low-temperature cold store for more having great number is run
And maintenance cost.
As new resource food, at present, though several Sessileflower Acanthopanax Bark deep processed products, such as slender acanthopanax are occurred in that on consumption market
Wine, slender acanthopanax fruit tea bag, slender acanthopanax herb mixtures tea, slender acanthopanax fruit drink etc., but be related to the product category of fruit of Acanthopanax sessiliflorus and still belong to rare,
Both make have correlation, nutrient utilization is not high in raw material, fruits nutrition loss is larger especially during raw material long-term storage,
Also the popular product for having edible and health-preserving function concurrently is lacked.
The content of the invention
The goal of the invention of the present patent application is with simple and special zymotechnique means processing fruit of Acanthopanax sessiliflorus
It is real, effectively suppress harmful miscellaneous bacterias such as mould, its final product, which not only has, is easy to guarantee the quality preservation and long shelf-life, edible safety
Height, and prebiotic nutrition is abundant, active matter content is high, nutrition is not lost；And a kind of fruit of Acanthopanax sessiliflorus ferment and its system are provided
Preparation Method, the fruit of Acanthopanax sessiliflorus ferment obtained is also used as the intermediate raw material of further deep processing, enters with product category
The potential of one step exploitation.
The fruit of Acanthopanax sessiliflorus ferment that the present patent application is provided, is made by following preparation method：
1., fruit is handled：The fruit of simultaneously drain well will be rinsed well, insert fermentation tank, it is in semisolid shape to be crushed to overall, i.e.,
In particle diameter 3~8mm of average out to, the broken fruit solid content immersion juice no more than 50%；
2., prior fermentation：Preactivated yeast juice is put into fermentate, is stirred, is fermented 3~4 days in normal temperature, extremely
Alcoholic strength 5~8%, wherein stirring 2-3 times daily；
Described fermentate is made up of fruit fragment and brown sugar, and brown sugar amount is the 5~8% of fermentate gross weight, is stirred
Afterwards, the Brix Scale of fermentate（Brix）For 11~14 degree；
Described fruit fragment is substantially the fragment composition of Sessileflower Acanthopanax Bark fruit；
Described yeast juice is made up of sucrose, saccharomyces cerevisiae powder and water, and water consumption is calculated as 500ml, sucrose with every 100Kg fermentates
For the 5~10% of water weight, saccharomyces cerevisiae powder consumption is the 0.05~0.1% of fermentate gross weight, and sucrose is dissolved in into 40~50
DEG C water in, add saccharomyces cerevisiae efflorescence after sterilization, when temperature is down to 40 DEG C ± 5 DEG C and open and mixes thoroughly, heat insulating culture 1~2 hour is extremely
Yeast juice activation foaming；
3., mid-term is fermented：Composite zymocyte liquid is added into fermentation tank, stirred, the capping culture 10 under the conditions of 20~30 DEG C
~15 days, to fermentation tank in juice liquid level exceed solid content, preceding 1/3 culture period, daily stirring 2 times, rear 2/3 culture period is stirred daily
Mix 1 time, filtering thereafter removes the peel slag, obtains fermented juice liquid；
Described composite zymocyte liquid is acetic acid bacteria and the mixed liquor of lactic acid bacteria, and two strain consumptions are fermentate gross weight
0.05%, its cultural method is：In terms of every double centner fermentate, fresh berry fruit juice 1000ml add concentration for 95% it is edible
50~80 grams of alcohol 80ml, glucose, after sterilizing, 50 grams of 50 grams of acetobacter and Lactobacillus plantarum are put into room temperature environment,
Cultivate more than 24 hours, stir 1 time in 20~30 DEG C of temperature environments within every 2 hours in incubation；
4., deep layer anaerobism cold fermentation：The fermented juice liquid of mid-term fermentation, which is statically placed in progress deep layer in 10~20 DEG C of temperature, to be detested
Oxygen lactic fermentation, and continuously ferment more than 180 days.
In described technical scheme, preferably：Also include blueberry fragment and mulberries in described fruit fragment
Fragment, fruit of Acanthopanax sessiliflorus fragment consumption therein is no less than the 75% of fermentate gross weight.
In described technical scheme, preferably：Described fresh berry fruit juice is fruit of Acanthopanax sessiliflorus fruit juice, or uva
At least one of juice, apple juice or orange blossom.
The present patent application additionally provides a kind of preparation method by above-mentioned fruit of Acanthopanax sessiliflorus ferment.
Fruit of Acanthopanax sessiliflorus ferment that the present patent application is provided and preparation method thereof, its solution process is broken using semisolid fruit
Mince fermentation, this method is conducive to the quick breeding of saccharomycete and acetobacter, effectively inhibited in overall zymotechnique
Harmful bacteria and the growth of miscellaneous bacteria, and pulp particle can the different fermentations stage layer by layer gradually discharge fermentation needed for monose and
Oligosaccharides, vitamin and organic acid etc., make overall zymotechnique continue and stable progress, and what the technical program was obtained is low
Sugared ferment, can under 10-20 DEG C of cryogenic conditions sealing state keep more than 5 years and never degenerate, do not go mouldy, manufacturing enterprise or
Plantation peasant household takes at any time during preserving, or as the intermediate raw material for being processed further production, extends shelf-life, 10-20
DEG C storage temperature be easily achieved, it is serious to overcome existing furnace drying method nutritive loss, freezen protective factory building, equipment investment be big,
Operation and the high technical problem of maintenance cost.The technological merit of the technical program is also resided in：Nutrition is abundant, active matter content
Height, it is 4-10 times of fresh blueberry that anthocyanidin, which contains, and procyanidin content is 1.34% percentage by weight, referring to the detection number of table 1
According to；Its preparation method without digesting, squeeze the juice, the technological means such as vacuum or encapsulation process, three step fermentation method temperature are no more than 30
DEG C mitigation under the conditions of fully ferment, method is simple, is easily achieved and controls, and final product is nutritious, local flavor is protruded.
Embodiment
Embodiment 1
This fruit of Acanthopanax sessiliflorus ferment is made by following preparation method：
1. it is, selected, except cleaning showers after the debris such as debranching, leaf, after draining 95 kilograms of Sessileflower Acanthopanax Bark fresh fruit, enter fermentation tank or
In other clean rounds, half solid that semi-solid state, i.e. fruit crush the mixing of cutification seed is crushed to machine or manpower
State, that is, crush particle diameter 3~8mm of average out to, and the solid content of half is submerged in fruit juice, and it is generally advisable to make consolidating no less than 40%
Shape thing is submerged in fruit juice juice；
2., prior fermentation：Preactivated yeast juice is put into fermentate into fermentation tank, is stirred, in normal temperature fermentation,
Stirring 2-3 times daily, is fermented 3-4 days, and strong vinosity is produced in tank；
Described fermentate is that the brown sugar put into the fragment 1. walked and brown sugar composition, fermentation tank is 5 kilograms, and stirring is equal
It is even；
Yeast juice：Another clean container is taken, 40-50 DEG C of hot water 500ml is contained, 50 grams of sucrose dissolvings are added, 121 DEG C are sterilized 20 points
Clock, it is also possible to Domestic pressure cooker, pressurizes 30 minutes and sterilizes.40 DEG C ± 5 DEG C are cooled to after sterilizing, saccharomyces cerevisiae dry powder is added
50 grams are mixed thoroughly, are incubated 1-2 hours, are obtained the yeast juice of foaming and intumescing；
3., mid-term is fermented：Composite zymocyte liquid is added in fermentation tank and is well mixed, 10- is cultivated in capping at a temperature of 20-30 DEG C
15 days, stirring 2 times daily of preceding 1/3 culture period, rear 2/3 culture period stirring 1 time daily, until pH value is down to 3.0-3.5；Again pass through from
Scheming is separated, and remove slag to obtain fermented juice liquid；
Described composite zymocyte liquid is made through following steps：Take clean container, such as flask, interior splendid attire 1000ml fresh berries fruit
Juice, 80ml absolute ethyl alcohols and 50 grams of glucose, are sterilized 15 minutes, it is also possible to Domestic pressure cooker by 121 DEG C, and pressurization is killed for 30 minutes
Bacterium, after temperature is down to room temperature, adds in 50 grams of acetobacters and 50 grams of Lactobacillus plantarums, 30 DEG C of temperature and cultivates 24 hours, the phase
Between be spaced and rock 3-4 times；Described fresh berry fruit juice is fruit of Acanthopanax sessiliflorus fruit juice, or grape juice, apple juice, citrus
Juice, or above-mentioned fruit juice blended fruit juice；Absolute ethyl alcohol therein can be substituted by 150 grams of 50-60 degree white wine；
4., fermented juice liquid is placed in anaerobic fermentation 180 days in 15-20 DEG C of low temperature, obtains enzyme liquid, and its pH value is 3.5~3.7.
Sessileflower Acanthopanax Bark enzyme liquid manufactured in the present embodiment is aubergine liquid, and delicate mouthfeel lubrication is sour-sweet tasty and refreshing, soft suitable
Preferably, can room temperature storage, refrigeration taste is better.The percentage by weight of total anthocyanidin of grape fruit is 0.3%, and mulberries are 0.02%,
Testa sojae atricolor 0.3%, blueberry is 0.07-0.15%, and it is 4-10 times of fresh blueberry that total anthocyanidin of this enzyme liquid, which contains, OPC contains
The percentage by weight of amount is 1.34%.
Described enzyme liquid adds after sweetener seasoning, can also be mixed again with other food materials extract solutions, such as Semen Ziziphi Spinosae (parched), hundred
Conjunction, the root of kudzu vine, Chinese yam, longan etc. boil obtained extract solution mixing, by food production requirement sterilization, canned packing, or depressurize dense
It is reduced to the 50% of original weight, Sessileflower Acanthopanax Bark ferment dry powder is made in vacuum freeze drying or spray drying, and packing vacuum packaging, lucifuge is low
Temperature storage.
Embodiment 2
1. it is, selected, except cleaning showers after the debris such as debranching, leaf, clean Sessileflower Acanthopanax Bark fresh fruit, blueberries, mulberry are obtained after draining
Sorosis, wherein fruit of Acanthopanax sessiliflorus are 75 kilograms, 10 kilograms of blueberry, 10 kilograms of mulberries, enter fermentation tank or other clean rounds
In, fruit crushes half solid state of cutification seed mixing, that is, crushes particle diameter 3~8mm of average out to, and the solid content of half is submerged in fruit
In juice；
2., prior fermentation：5 kilograms of brown sugar are admixed, yeast juice is added in the fermentate in fermentation tank, stirred, in 20-
Fermented 3-4 days at a temperature of 30 DEG C, daily stirring 2-3 times, until producing strong vinosity；
Described yeast juice is：40-50 DEG C of hot water 500ml, after 50 grams of sucrose of addition are to be dissolved, 121 DEG C are sterilized 20 minutes,
The pressurization of available pressure pot is sterilized for 30 minutes, after sterilizing, when being cooled to 40 DEG C ± 5 DEG C, is added 50 grams of saccharomyces cerevisiae dry powder and is mixed
It is even, 1-2 hours are incubated, until yeast juice activates foaming；
3., mid-term is fermented：Composite zymocyte liquid is put into fermentation tank and is well mixed, capping cultivates 15 at a temperature of 20-30 DEG C
My god, stirring 2 times daily in first 5 days, stirring 1 time daily in latter 10 days；Until the pH value of thing drops to 3.0-3.5 in fermentation tank, and with
Strong acetic acid taste, is removed slag thereafter with centrifuge separation, takes juice, obtain fermented juice liquid；
Described composite zymocyte liquid is obtained through following methods：Input 1000ml fresh berry fruit juice in container, adds 50 grams of Portugals
Grape sugar, 50 grams of acetobacters and 50 grams of Lactobacillus plantarums, mixing are cultivated 24 hours after 30 DEG C, intermittently rocked 3-4 times.Described
Fresh berry fruit juice is the blended fruit juice of fruit of Acanthopanax sessiliflorus fruit juice, or grape juice, apple juice, orange blossom, or above-mentioned fruit juice；
4., fermented juice liquid is placed in 15-20 DEG C of low temperature, anaerobism submerged fermentation more than 180 days obtains enzyme liquid, and its pH value is
3.5~3.7.
The enzyme liquid that the above method is obtained is concentrated under reduced pressure into the 50% of original weight, and vacuum freeze drying obtains Sessileflower Acanthopanax Bark ferment
Dry powder, or mixed with other food materials extract solutions, such as Semen Ziziphi Spinosae (parched), lily, the root of kudzu vine, Chinese yam, longan boil obtained extract solution
Mixing, is concentrated into the 50% of original weight, vacuum freeze drying obtains dry powder ferment, is vacuum-packed by packing, lucifuge cryopreservation.
Claims (4)
1. a kind of fruit of Acanthopanax sessiliflorus ferment, it is characterised in that the fruit of Acanthopanax sessiliflorus ferment is made by following preparation method：
1., fruit is handled：The fruit of simultaneously drain well will be rinsed well, insert fermentation tank, it is in semisolid shape to be crushed to overall, i.e.,
In particle diameter 3~8mm of average out to, the broken fruit solid content immersion juice no more than 50%；
2., prior fermentation：Preactivated yeast juice is put into fermentate, is stirred, is fermented 3~4 days in normal temperature, extremely
Alcoholic strength 5~8%, wherein stirring 2-3 times daily；
Described fermentate is made up of fruit fragment and brown sugar, and brown sugar amount is the 5~8% of fermentate gross weight, is stirred
Afterwards, the Brix Scale of fermentate（Brix）For 11~14 degree；
Described fruit fragment is substantially the fragment composition of Sessileflower Acanthopanax Bark fruit；
Described yeast juice is made up of sucrose, saccharomyces cerevisiae powder and water, and water consumption is calculated as 500ml, sucrose with every 100Kg fermentates
For the 5~10% of water weight, saccharomyces cerevisiae powder consumption is the 0.05~0.1% of fermentate gross weight, and sucrose is dissolved in into 40~50
DEG C water in, add saccharomyces cerevisiae efflorescence after sterilization, when temperature is down to 40 DEG C ± 5 DEG C and open and mixes thoroughly, heat insulating culture 1~2 hour is extremely
Yeast juice activation foaming；
3., mid-term is fermented：Composite zymocyte liquid is added into fermentation tank, stirred, the capping culture 10 under the conditions of 20~30 DEG C
~15 days, to fermentation tank in juice liquid level exceed solid content, preceding 1/3 culture period, daily stirring 2 times, rear 2/3 culture period is stirred daily
Mix 1 time, filtering thereafter removes the peel slag, obtains fermented juice liquid；
Described composite zymocyte liquid is acetic acid bacteria and the mixed liquor of lactic acid bacteria, and two strain consumptions are fermentate gross weight
0.05%, its cultural method is：In terms of every double centner fermentate, fresh berry fruit juice 1000ml add concentration for 95% it is edible
50~80 grams of alcohol 80ml, glucose, after sterilizing, 50 grams of 50 grams of acetobacter and Lactobacillus plantarum are put into room temperature environment,
Cultivate more than 24 hours, stir 1 time in 20~30 DEG C of temperature environments within every 2 hours in incubation；
4., deep layer anaerobism cold fermentation：The fermented juice liquid of mid-term fermentation, which is statically placed in progress deep layer in 10~20 DEG C of temperature, to be detested
Oxygen lactic fermentation, and continuously ferment more than 180 days.
2. fruit of Acanthopanax sessiliflorus ferment according to claim 1, it is characterised in that also include in described fruit fragment
Blueberry fragment and mulberries fragment, fruit of Acanthopanax sessiliflorus fragment consumption therein are no less than the 75% of fermentate gross weight.
3. fruit of Acanthopanax sessiliflorus ferment according to claim 1, it is characterised in that described fresh berry fruit juice is short stalk five
At least one of plus fruit fruit juice, grape juice, apple juice, orange blossom.
4. a kind of preparation method of the fruit of Acanthopanax sessiliflorus ferment described in one of any in claims 1 to 3.
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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 |
| CN115349626A (en) * | 2022-08-12 | 2022-11-18 | 沈阳农业大学 | Preparation method of acanthopanax sessiliflorus enzyme |
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