CN107095289A - Poria cocos ferment and preparation method thereof - Google Patents
Poria cocos ferment and preparation method thereof Download PDFInfo
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- CN107095289A CN107095289A CN201710291847.3A CN201710291847A CN107095289A CN 107095289 A CN107095289 A CN 107095289A CN 201710291847 A CN201710291847 A CN 201710291847A CN 107095289 A CN107095289 A CN 107095289A
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- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 48
- 238000000855 fermentation Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 238000011081 inoculation Methods 0.000 claims abstract description 64
- 230000001954 sterilising effect Effects 0.000 claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 244000197580 Poria cocos Species 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229930006000 Sucrose Natural products 0.000 claims abstract description 38
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 20
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 20
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 20
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 20
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 19
- 241000234435 Lilium Species 0.000 claims abstract description 19
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000002054 inoculum Substances 0.000 claims description 108
- 239000001963 growth medium Substances 0.000 claims description 53
- 241000894006 Bacteria Species 0.000 claims description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 28
- 239000005720 sucrose Substances 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 241000723353 Chrysanthemum Species 0.000 claims description 18
- 235000014347 soups Nutrition 0.000 claims description 17
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- 235000015468 Lycium chinense Nutrition 0.000 claims description 10
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- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 8
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 8
- 239000002609 medium Substances 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 240000008866 Ziziphus nummularia Species 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 4
- 238000012546 transfer Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 229960004424 carbon dioxide Drugs 0.000 abstract description 2
- 229910002090 carbon oxide Inorganic materials 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 238000005070 sampling Methods 0.000 description 30
- 238000011534 incubation Methods 0.000 description 15
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
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- 238000011049 filling Methods 0.000 description 5
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- 230000010354 integration Effects 0.000 description 5
- 239000012452 mother liquor Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 238000000638 solvent extraction Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000009924 canning Methods 0.000 description 3
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- 241000589212 Acetobacter pasteurianus Species 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
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- 241000186660 Lactobacillus Species 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Poria cocos ferment of the present invention and preparation method thereof, is related to a kind of preparation method of ferment.Its purpose is to provide Poria cocos ferment that is easy to operate, being easy to absorption and preparation method thereof.It by 13~17 parts of chrysanthemum, 10~14 parts of lophatherum gracile, 13~17 parts of the root of kudzu vine, 18~22 parts of Poria cocos, 13~17 parts of peach kernel, 13~17 parts of lily, 19~23 parts of spina date seed is raw material that Poria cocos ferment of the present invention, which is, and fermentation is obtained.The preparation method of the Poria cocos ferment of the present invention comprises the following steps：Raw material is weighed；Sterilizing；Material is extracted；Add white sugar；Inoculation, fermentation.Each raw material is after the fermentation of probioticses in the Poria cocos ferment of the present invention, protein is hydrolyzed to amino acid, sugar decomposition be alcohol, carbonoxide, water and aromatic substance and some be easy to the composition that absorbs so that products taste mellowness, nutritious, and more easily absorb.The present invention is used for field of health drinks.
Description
Technical field
The present invention relates to a kind of preparation method of non-alcoholic beverage, more particularly to a kind of preparation method of ferment.
Background technology
Ferment is also known as " enzyme ", and ferment is a kind of protein smaller than cell, be it is a kind of carry biocatalysis
In specific proteins, its underwriter's body in metabolism various Biochemical changes mediator.At this stage, modern society's competition swashs
Strong, rhythm of life is accelerated, and environmental pollution is increasingly serious, and along with the growth at people's age, the ferment in people's body can increasingly subtract
It is few.The reduction of ferment, may result in the appearance of various symptoms, due to zymosthenic unicity, prevent and treat these diseases
Disease, we must absorb more ferment from meals, and food causes the ferment in food after high temperature, finishing, again
Element is destroyed, and the ferment for causing people to be absorbed from food is very low, it is impossible to meet the normal need of people.To make enzyme food
Modern is more conformed to the diversity of nutritional need, balance and is easy to absorbability, the making of ferment has turned into very urgent
Topic.
Although domestic market also occur in that some addition ferment health food, it other field of food application also
It is fewer still to have wide development space.In consideration of it, the necessity that the making of visible ferment makes further progress.Therefore, grind
It is new problem urgently to be resolved hurrily to make a kind of brand-new ferment manufacture craft.
The content of the invention
The present invention be in order to solve the above technical problems, and there is provided it is a kind of it is easy to operate, be easy to absorption, taste mellow,
Nutritious Poria cocos ferment and preparation method thereof.
The present invention relates to a kind of Poria cocos ferment, the ferment is after raw material is extracted, through made from strain fermentation；
The raw material includes 13~17 parts of chrysanthemum, 10~14 parts of lophatherum gracile, 13~17 parts of the root of kudzu vine, Poria cocos according to mass fraction
18~22 parts, 13~17 parts of peach kernel, 13~17 parts of lily, 19~23 parts of spina date seed
The strain is saccharomyces cerevisiae (Saccharomyces cerevisiae), Pasteur's acetic acid bacteria (Acetobacter
Pasteurianus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus rhamnosus (L.rhamnosus)
With Lactobacillus plantarum (Lplantarum).
Preferably, the raw material includes 14~16 parts of chrysanthemum, 11~13 parts of lophatherum gracile, the root of kudzu vine 14~16 according to mass fraction
Part, 19~21 parts of Poria cocos, 14~16 parts of peach kernel, 14~16 parts of lily, 20~22 parts of spina date seed.
Preferably, the raw material according to mass fraction include 15 parts of chrysanthemum, 12 parts of lophatherum gracile, 15 parts of the root of kudzu vine, 20 parts of Poria cocos,
15 parts of peach kernel, 15 parts of lily, 21 parts of spina date seed.
Above-mentioned number is mass fraction.
The invention further relates to a kind of preparation method of Poria cocos ferment, it the described method comprises the following steps：
(1) raw material is weighed：Weigh 13~17 parts of chrysanthemum, 10~14 parts of lophatherum gracile, the root of kudzu vine 13 respectively according to mass fraction
~17 parts, 18~22 parts of Poria cocos, 13~17 parts of peach kernel, 13~17 parts of lily, 19~23 parts of spina date seed；
(2) sterilize：The raw material that step (1) is weighed carries out microwave sterilization, the raw material after being sterilized；
(3) material is extracted：Raw material after the sterilizing that step (2) is obtained, which loads in 50~100 mesh mesh bags, carries out three leachings
Carry, merge leaching liquor, as feed liquid；During extraction, the mass ratio of the total amount of raw material and the total amount of water is 1~3: 100；
(4) white sugar is added：White sugar is added into feed liquid made from step (3), stirs and culture medium is made；It is described white
The addition of sugar is 5~10wt% of reduction of feed volume；
(5) it is inoculated with, ferments：To inoculation of medium strain, 5~10d is cultivated at 28~35 DEG C, that is, the Fu of the present invention is made
Siberian cocklebur ferment；
The strain is saccharomyces cerevisiae, Pasteur's acetic acid bacteria, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum.
Preferably, the raw material in the step (1) includes 14~16 parts of chrysanthemum, lophatherum gracile 11~13 according to mass fraction
Part, 14~16 parts of the root of kudzu vine, 19~21 parts of Poria cocos, 14~16 parts of peach kernel, 14~16 parts of lily, 20~22 parts of spina date seed.
Preferably, the raw material in the step (1) includes 15 parts of chrysanthemum, 12 parts of lophatherum gracile, the root of kudzu vine 15 according to mass fraction
Part, 20 parts of Poria cocos, 15 parts of peach kernel, 15 parts of lily, 21 parts of spina date seed.
Preferably, the temperature of microwave sterilization is 70~105 DEG C in the step (2), and the time is 90~180s.
Preferably, the strain of inoculation is second class inoculum in the step (5).
Preferably, the second class inoculum is prepared according to the following steps：
1. prepared by shaking flask strain：
Prepare shaking flask bacterium culture medium：Prepare the sucrose for including 5~15wt%, the tealeaves soup or 1 also comprising 1~3wt%
The culture medium of~3wt% wolfberry fruit syrup, by above-mentioned medium sterilization, that is, is made shaking flask bacterium culture medium；
Inoculation：Shaking flask bacterium culture medium is transferred in shaking flask, treats that shaking flask bacterium culture medium is cooled to 30 DEG C, inoculation storage
Strain, inoculum concentration be 5~10wt%；
Culture：Shaking flask is placed in shaking table, 28-35 DEG C, cultivates 24-96h；Complete the preparation of shaking flask strain；
2. prepared by first class inoculum：
Prepare first class inoculum culture medium：Prepare the sucrose for including 5~15wt%, the tealeaves soup or 1 also comprising 1~3wt%
The culture medium of~3wt% wolfberry fruit syrup, by above-mentioned medium sterilization, that is, is made first class inoculum culture medium；
Inoculation：By first class inoculum media transfer into fermentation tank, treat that first class inoculum culture medium is cooled to 30 DEG C, inoculation is shaken
Bottle strain, inoculum concentration is 5~10wt%；
Culture：Stir culture, 28-35 DEG C, tank presses 0.03~0.04Mpa, cultivates 24-96h；Complete the system of first class inoculum
It is standby；
3. prepared by second class inoculum：
Prepare second class inoculum culture medium：Prepare the sucrose for including 5~15wt%, the tealeaves soup or 1 also comprising 1~3wt%
The culture medium of~3wt% wolfberry fruit syrup, by above-mentioned medium sterilization, that is, is made second class inoculum culture medium；
Inoculation：By second class inoculum media transfer into fermentation tank, treat that second class inoculum culture medium is cooled to 30 DEG C, inoculation one
Level strain, inoculum concentration is 5~10wt%；
Culture：Stir culture, 28-35 DEG C, tank presses 0.03~0.04Mpa, cultivates 24-96h；Complete the system of second class inoculum
It is standby.
Preferably, the inoculum concentration of second class inoculum is 10wt% in the step (5).
Poria cocos ferment of the present invention and preparation method thereof difference from prior art is：
1st, coordinate and make using chrysanthemum, lophatherum gracile, the root of kudzu vine, Poria cocos, peach kernel, lily, spina date seed in technical scheme
With wherein the root of kudzu vine has good therapeutic effect with peach kernel with the use of that each component can be made to enter bladder warp rapidly to a variety of diseases.
Because above-mentioned each component is food and medicament dual-purpose, therefore it can be promoted longevity with long-term taking, not only physical fitness, additionally it is possible to which some are exempted from
Epidemic disease disease is prevented and treated.
2nd, above-mentioned each raw material of the invention passes through probioticses (saccharomyces cerevisiae, Pasteur's acetic acid bacteria, lactobacillus acidophilus, sandlwood
Sugared lactobacillus and Lactobacillus plantarum) fermentation after, protein is hydrolyzed to amino acid, and sugar decomposition is alcohol, carbonoxide, water and virtue
Studies of The Aromatic Substances and some be easy to the composition that absorbs so that products taste mellowness, nutritious, and more easily absorb.
Brief description of the drawings
Fig. 1 is the process chart of the preparation method of cassia seed composite enzyme of the present invention.
Embodiment
Poria cocos ferment of the present invention and preparation method thereof is further described by following examples.
Embodiment 1
The Poria cocos ferment of the present embodiment is prepared (as shown in Figure 1) according to the following steps：
1. raw material is selected
Weigh respectively；Chrysanthemum 13kg, lophatherum gracile 12kg, root of kudzu vine 15kg, Poria cocos 21kg, peach kernel 14kg, lily 14kg, wild jujube
Benevolence 19kg,
The selection of raw material should refer to correlation national standard or《Pharmacopeia》, integration of drinking and medicinal herbs class raw material purchases medicine materical crude slice class.
2. raw material sterilizes
Raw material is before use, need to be through microwave sterilization, 90 DEG C of temperature, 160 seconds time.
3. material is extracted
Hot dipping tank is cleaned up with purified water before extracting, the material through microwave sterilization is weighed, is divided into 5 parts, is sub-packed in 100
In mesh mesh bag, put into pot for solvent extraction, total material-water ratio is 1: 100, is extracted in three times.No. three extract solutions are merged, measuring tank is pumped into,
Metered volume is to predetermined value.
4. add white sugar
In the feed liquid of above-mentioned steps 3, white sugar 5wt% is added, is well mixed, feed pump is entered into disinfection fermentation tank.
5. it is prepared by strain
1) prepared by shaking flask strain
Shaking flask bacterium culture medium：1wt% tealeaves soup culture mediums, add 6wt% sucrose, through high pressure steam sterilization.
Inoculation：Treat that shaking flask bacterium culture medium is cooled to 30 DEG C, access mother liquor, inoculum concentration 5wt%.
Culture：Shaking flask is placed in shaking table, 28 DEG C, cultivated 96 hours.
2) prepared by first class inoculum
First class inoculum culture medium：2wt% wolfberry fruit syrup culture mediums, and add 10wt% sucrose, stirring to dissolving.
Slack tank prepares：After first class inoculum tank culture transferring, tank is pressed zero, can opening lid is rinsed well tank with water.First-class cover,
Press washing tank water.
Sterilizing：Filtering element for air filter is changed depending on pressure drop and microbiological contamination situation, sterilized.
Hydraulic pressure is net, and tank presses zero, and culture medium feed liquid is squeezed into tank, first-class cover.Then control pressure 0.10-
0.12MPa, 120-122 DEG C of sterilizing 20min of temperature.If tank pressure is not enough, into tank, blowing air keeps certain pressure, opens cold water and enters
Row cooling, inoculation is started after tank temperature is cooled down.
Inoculation：Surrounding environment is carried out disinfection before inoculation, is inoculated with the protection of super-clean bench by pressure differential.
Condition of culture：Tank temperature：28℃；Tank pressure：0.03-0.04Mpa；Flow：Air mass flow is according to cycle interval after inoculation
Control；Cultivation cycle：24h.In incubation, sampling microscopy judges whether that residual sugar, acidity, bacterium are measured by sampling before microbiological contamination, culture transferring
Fall sum.
3) prepared by second class inoculum
Second class inoculum culture medium：2wt% tealeaves soup culture mediums, and add 11wt% sucrose, stirring to dissolving.
Slack tank prepares：Slack tank cleaning checks with one-level seeding tank whether the equipment such as every batch of test valve doormat and filler is normal.
Sterilizing：Second class inoculum tank disinfecting action and condition are with one-level seeding tank.
Inoculation：First class inoculum is accessed into second class inoculum tank, inoculum concentration 10wt% with pressure differential method from first class inoculum tank.
Condition of culture：Tank temperature：35℃；Tank pressure：0.03-0.04Mpa；Stirring：Opened between early stage, middle and later periods whole process opens stirring；
Flow：Air mass flow control by stages after inoculation；Cultivation cycle：24h.In incubation, sampling microscopy judges whether microbiological contamination, moves
Residual sugar, acidity, total plate count are measured by sampling before kind.
6. inoculation fermentation
Slack tank prepares：After slack tank is rinsed well with water, all devices annex in tank is checked.
Sky disappears：Slack tank pressure 0.13-0.15MPa is controlled, 126-130 DEG C of temperature sterilizes 28 minutes, and sky disappears end.
Disappear in fact：Hydraulic pressure is net, and tank presses zero, squeezes into the gained feed liquid of above-mentioned steps 4, first-class cover.Control pressure tank 0.10-
0.12MPa, 100 DEG C of temperature sterilizes 25 minutes.After sterilizing terminates, open cold water and cooled, blowing air keeps pressure tank into tank
0.10~0.12MPa, is inoculated with after tank temperature is cooled to 30 DEG C.
Inoculation：Second class inoculum is squeezed into fermentation tank, inoculum concentration 10wt% with pressure differential method from second class inoculum tank.
Condition of culture：Tank pressure：0.01-0.04Mpa；Temperature：28℃；Flow：Air mass flow control by stages after inoculation；Hair
Fermentation tank is stirred：Opened between early stage, middle and later periods whole process opens stirring；Cultivation cycle：5d.In incubation, sampling microscopy judges whether dye
Bacterium.Be measured by sampling zymotic fluid residual sugar, acidity before tank switching, total plate count tastes zymotic fluid mouthfeel, it is up to standard after can tank switching.
Remarks：Above-mentioned steps 5 and 6 are applied to fermenter system, and forum type zymotechnique flow continues to use former technique.
Above-mentioned fermentation ends, that is, complete the preparation of the Poria cocos ferment of the present embodiment, subsequent operation by the mouthfeel of product and
Storage life is further lifted.
7. allotment with it is filling
1) stoste is pre-processed
After fermentation ends, zymotic fluid is subjected to filtering clarification.
2) product hook tune
Product hook tune：According to product formula and adding proportion, and white sugar is added, carry out the hook tune of final products.
3) product is filling and sterilizes
Product is filling：Semi-finished product are qualified after testing, filling (washing and sterilizing for noting canning line), packed using brown bottle,
Using spray sterilizing after filling, after rapid cooling, storage, 4-8 DEG C of preservation of low temperature.
The washing and sterilizing of canning line and packaging material：After canning line use, timely washing and sterilizing, needs to adjust again before next use
Examination, cleaning, sterilizing；The Brown Glass Brown glass bottles and jars only being packed for, need to meet relevant national standard, and pure water washing is used using preceding, and through going out
Bacterium.
Embodiment 2
The Poria cocos ferment of the present embodiment is prepared according to the following steps：
1. raw material is selected
Weigh respectively；Chrysanthemum 14kg, lophatherum gracile 10kg, root of kudzu vine 13kg, Poria cocos 19kg, peach kernel 16kg, lily 17kg, wild jujube
Benevolence 22kg,
The selection of raw material should refer to correlation national standard or《Pharmacopeia》, integration of drinking and medicinal herbs class raw material purchases medicine materical crude slice class.
2. raw material sterilizes
Raw material is before use, need to be through microwave sterilization, 80 DEG C of temperature, 100 seconds time.
3. material is extracted
Hot dipping tank is cleaned up with purified water before extracting, the material through microwave sterilization is weighed, is divided into 6 parts, is sub-packed in 80
In mesh mesh bag, put into pot for solvent extraction, total material-water ratio is 3: 100, is extracted in three times.No. three extract solutions are merged, measuring tank is pumped into,
Metered volume is to predetermined value.
4. add white sugar
In the feed liquid of above-mentioned steps 3, white sugar 10wt% is added, is well mixed, feed pump is entered into disinfection fermentation tank.
5. it is prepared by strain
1) prepared by shaking flask strain
Shaking flask bacterium culture medium：3wt% tealeaves soup culture mediums, add 14wt% sucrose, through high pressure steam sterilization.
Inoculation：Treat that shaking flask bacterium culture medium is cooled to 30 DEG C, access mother liquor, inoculum concentration 8wt%.
Culture：Shaking flask is placed in shaking table, 30 DEG C, cultivated 70 hours.
2) prepared by first class inoculum
First class inoculum culture medium：2wt% wolfberry fruit syrup culture mediums, and add 8wt% sucrose, stirring to dissolving.
Slack tank prepares：After first class inoculum tank culture transferring, tank is pressed zero, can opening lid is rinsed well tank with water.First-class cover,
Press washing tank water.
Sterilizing：Filtering element for air filter is changed depending on pressure drop and microbiological contamination situation, sterilized.
Hydraulic pressure is net, and tank presses zero, and culture medium feed liquid is squeezed into tank, first-class cover.Then control pressure 0.10-
0.12MPa, 120-122 DEG C of sterilizing 20min of temperature.If tank pressure is not enough, into tank, blowing air keeps certain pressure, opens cold water and enters
Row cooling, inoculation is started after tank temperature is cooled down.
Inoculation：Surrounding environment is carried out disinfection before inoculation, is inoculated with the protection of super-clean bench by pressure differential.
Condition of culture：Tank temperature：29℃；Tank pressure：0.03-0.04Mpa；Flow：Air mass flow is according to cycle interval after inoculation
Control；Cultivation cycle：86h.In incubation, sampling microscopy judges whether that residual sugar, acidity, bacterium are measured by sampling before microbiological contamination, culture transferring
Fall sum.
3) prepared by second class inoculum
Second class inoculum culture medium：2wt% tealeaves soup culture mediums, and add 10wt% sucrose, stirring to dissolving.
Slack tank prepares：Slack tank cleaning checks with one-level seeding tank whether the equipment such as every batch of test valve doormat and filler is normal.
Sterilizing：Second class inoculum tank disinfecting action and condition are with one-level seeding tank.
Inoculation：First class inoculum is accessed into second class inoculum tank, inoculum concentration 9wt% with pressure differential method from first class inoculum tank.
Condition of culture：Tank temperature：29℃；Tank pressure：0.03-0.04Mpa；Stirring：Opened between early stage, middle and later periods whole process opens stirring；
Flow：Air mass flow control by stages after inoculation；Cultivation cycle：30h.In incubation, sampling microscopy judges whether microbiological contamination, moves
Residual sugar, acidity, total plate count are measured by sampling before kind.
6. inoculation fermentation
Slack tank prepares：After slack tank is rinsed well with water, all devices annex in tank is checked.
Sky disappears：Slack tank pressure 0.13-0.15MPa is controlled, 126-130 DEG C of temperature sterilizes 28 minutes, and sky disappears end.
Disappear in fact：Hydraulic pressure is net, and tank presses zero, squeezes into the gained feed liquid of above-mentioned steps 4, first-class cover.Control pressure tank 0.10-
0.12MPa, 100 DEG C of temperature sterilizes 25 minutes.After sterilizing terminates, open cold water and cooled, blowing air keeps pressure tank into tank
0.10-0.12MPa, is inoculated with after tank temperature is cooled to -30 DEG C.
Inoculation：Second class inoculum is squeezed into fermentation tank, inoculum concentration 10wt% with pressure differential method from second class inoculum tank.
Condition of culture：Tank pressure：0.01-0.04Mpa；Temperature：32℃；Flow：Air mass flow control by stages after inoculation；Hair
Fermentation tank is stirred：Opened between early stage, middle and later periods whole process opens stirring；Cultivation cycle：10d.In incubation, sampling microscopy judges whether dye
Bacterium.Be measured by sampling zymotic fluid residual sugar, acidity before tank switching, total plate count tastes zymotic fluid mouthfeel, it is up to standard after can tank switching.
Remarks：Above-mentioned steps 5 and 6 are applied to fermenter system, and forum type zymotechnique flow continues to use former technique.
Embodiment 3
The Poria cocos ferment of the present embodiment is prepared according to the following steps：
1. raw material is selected
Weigh respectively；Chrysanthemum 15kg, lophatherum gracile 11kg, root of kudzu vine 14kg, Poria cocos 20kg, peach kernel 15kg, lily 13kg, wild jujube
Benevolence 21kg,
The selection of raw material should refer to correlation national standard or《Pharmacopeia》, integration of drinking and medicinal herbs class raw material purchases medicine materical crude slice class.
2. raw material sterilizes
Raw material is before use, need to be through microwave sterilization, 95 DEG C of temperature, 120 seconds time.
3. material is extracted
Hot dipping tank is cleaned up with purified water before extracting, the material through microwave sterilization is weighed, is divided into 5 parts, is sub-packed in 90
In mesh mesh bag, put into pot for solvent extraction, total material-water ratio is 2: 100, is extracted in three times.No. three extract solutions are merged, measuring tank is pumped into,
Metered volume is to predetermined value.
4. add white sugar
In the feed liquid of above-mentioned steps 3, white sugar 9wt% is added, is well mixed, feed pump is entered into disinfection fermentation tank.
5. it is prepared by strain
1) prepared by shaking flask strain
Shaking flask bacterium culture medium：3wt% tealeaves soup culture mediums, add 12wt% sucrose, through high pressure steam sterilization.
Inoculation：Treat that shaking flask bacterium culture medium is cooled to 30 DEG C, access mother liquor, inoculum concentration 5wt%.
Culture：Shaking flask is placed in shaking table, 35 DEG C, cultivated 24 hours.
2) prepared by first class inoculum
First class inoculum culture medium：3wt% tealeaves soup culture mediums, and add 15wt% sucrose, stirring to dissolving.
Slack tank prepares：After first class inoculum tank culture transferring, tank is pressed zero, can opening lid is rinsed well tank with water.First-class cover,
Press washing tank water.
Sterilizing：Filtering element for air filter is changed depending on pressure drop and microbiological contamination situation, sterilized.
Hydraulic pressure is net, and tank presses zero, and culture medium feed liquid is squeezed into tank, first-class cover.Then control pressure 0.10-
0.12MPa, 120-122 DEG C of sterilizing 20min of temperature.If tank pressure is not enough, into tank, blowing air keeps certain pressure, opens cold water and enters
Row cooling, inoculation is started after tank temperature is cooled down.
Inoculation：Surrounding environment is carried out disinfection before inoculation, is inoculated with the protection of super-clean bench by pressure differential.
Condition of culture：Tank temperature：32℃；Tank pressure：0.03-0.04Mpa；Flow：Air mass flow is according to cycle interval after inoculation
Control；Cultivation cycle：28h.In incubation, sampling microscopy judges whether that residual sugar, acidity, bacterium are measured by sampling before microbiological contamination, culture transferring
Fall sum.
3) prepared by second class inoculum
Second class inoculum culture medium：1wt% tealeaves soup culture mediums, and add 10wt% sucrose, stirring to dissolving.
Slack tank prepares：Slack tank cleaning checks with one-level seeding tank whether the equipment such as every batch of test valve doormat and filler is normal.
Sterilizing：Second class inoculum tank disinfecting action and condition are with one-level seeding tank.
Inoculation：First class inoculum is accessed into second class inoculum tank, inoculum concentration 9wt% with pressure differential method from first class inoculum tank.
Condition of culture：Tank temperature：30℃；Tank pressure：0.03-0.04Mpa；Stirring：Opened between early stage, middle and later periods whole process opens stirring；
Flow：Air mass flow control by stages after inoculation；Cultivation cycle：80h.In incubation, sampling microscopy judges whether microbiological contamination, moves
Residual sugar, acidity, total plate count are measured by sampling before kind.
6. inoculation fermentation
Slack tank prepares：After slack tank is rinsed well with water, all devices annex in tank is checked.
Sky disappears：Slack tank pressure 0.13-0.15MPa is controlled, 126-130 DEG C of temperature sterilizes 28 minutes, and sky disappears end.
Disappear in fact：Hydraulic pressure is net, and tank presses zero, squeezes into the gained feed liquid of above-mentioned steps 4, first-class cover.Control pressure tank 0.10-
0.12MPa, 100 DEG C of temperature sterilizes 18 minutes.After sterilizing terminates, open cold water and cooled, blowing air keeps pressure tank into tank
0.10-0.12MPa, is inoculated with after tank temperature is cooled to 30 DEG C.
Inoculation：Second class inoculum is squeezed into fermentation tank, inoculum concentration 10wt% with pressure differential method from second class inoculum tank.
Condition of culture：Tank pressure：0.01-0.04Mpa；Temperature：31℃；Flow：Air mass flow control by stages after inoculation；Hair
Fermentation tank is stirred：Opened between early stage, middle and later periods whole process opens stirring；Cultivation cycle：5d.In incubation, sampling microscopy judges whether dye
Bacterium.Be measured by sampling zymotic fluid residual sugar, acidity before tank switching, total plate count tastes zymotic fluid mouthfeel, it is up to standard after can tank switching.
Remarks：Above-mentioned steps 5 and 6 are applied to fermenter system, and forum type zymotechnique flow continues to use former technique.
Embodiment 4
The Poria cocos ferment of the present embodiment is prepared according to the following steps：
1. raw material is selected
Weigh respectively；Chrysanthemum 17kg, lophatherum gracile 13kg, root of kudzu vine 16kg, Poria cocos 22kg, peach kernel 13kg, lily 15kg, wild jujube
Benevolence 20kg,
The selection of raw material should refer to correlation national standard or《Pharmacopeia》, integration of drinking and medicinal herbs class raw material purchases medicine materical crude slice class.
2. raw material sterilizes
Raw material is before use, need to be through microwave sterilization, 105 DEG C of temperature, 90 seconds time.
3. material is extracted
Hot dipping tank is cleaned up with purified water before extracting, the material through microwave sterilization is weighed, is divided into 6 parts, is sub-packed in 50
In mesh mesh bag, put into pot for solvent extraction, total material-water ratio is 3: 100, is extracted in three times.No. three extract solutions are merged, measuring tank is pumped into,
Metered volume is to predetermined value.
4. add white sugar
In the feed liquid of above-mentioned steps 3, white sugar 8wt% is added, is well mixed, feed pump is entered into disinfection fermentation tank.
5. it is prepared by strain
1) prepared by shaking flask strain
Shaking flask bacterium culture medium：3wt% tealeaves soup culture mediums, add 5wt% sucrose, through high pressure steam sterilization.
Inoculation：Treat that shaking flask bacterium culture medium is cooled to 30 DEG C, access mother liquor, inoculum concentration 9wt%.
Culture：Shaking flask is placed in shaking table, 28 DEG C, cultivated 96 hours.
2) prepared by first class inoculum
First class inoculum culture medium：1wt% tealeaves soup culture mediums, and add 7wt% sucrose, stirring to dissolving.
Slack tank prepares：After first class inoculum tank culture transferring, tank is pressed zero, can opening lid is rinsed well tank with water.First-class cover,
Press washing tank water.
Sterilizing：Filtering element for air filter is changed depending on pressure drop and microbiological contamination situation, sterilized.
Hydraulic pressure is net, and tank presses zero, and culture medium feed liquid is squeezed into tank, first-class cover.Then control pressure 0.10-
0.12MPa, 120-122 DEG C of sterilizing 20min of temperature.If tank pressure is not enough, into tank, blowing air keeps certain pressure, opens cold water and enters
Row cooling, inoculation is started after tank temperature is cooled down.
Inoculation：Surrounding environment is carried out disinfection before inoculation, is inoculated with the protection of super-clean bench by pressure differential.
Condition of culture：Tank temperature：34℃；Tank pressure：0.03-0.04Mpa；Flow：Air mass flow is according to cycle interval after inoculation
Control；Cultivation cycle：24h.In incubation, sampling microscopy judges whether that residual sugar, acidity, bacterium are measured by sampling before microbiological contamination, culture transferring
Fall sum.
3) prepared by second class inoculum
Second class inoculum culture medium：1wt% wolfberry fruit syrup culture mediums, and add 9wt% sucrose, stirring to dissolving.
Slack tank prepares：Slack tank cleaning checks with one-level seeding tank whether the equipment such as every batch of test valve doormat and filler is normal.
Sterilizing：Second class inoculum tank disinfecting action and condition are with one-level seeding tank.
Inoculation：First class inoculum is accessed into second class inoculum tank, inoculum concentration 8wt% with pressure differential method from first class inoculum tank.
Condition of culture：Tank temperature：28℃；Tank pressure：0.03-0.04Mpa；Stirring：Opened between early stage, middle and later periods whole process opens stirring；
Flow：Air mass flow control by stages after inoculation；Cultivation cycle：96h.In incubation, sampling microscopy judges whether microbiological contamination, moves
Residual sugar, acidity, total plate count are measured by sampling before kind.
6. inoculation fermentation
Slack tank prepares：After slack tank is rinsed well with water, all devices annex in tank is checked.
Sky disappears：Slack tank pressure 0.13-0.15MPa is controlled, 126-130 DEG C of temperature sterilizes 35 minutes, and sky disappears end.
Disappear in fact：Hydraulic pressure is net, and tank presses zero, squeezes into the gained feed liquid of above-mentioned steps 4, first-class cover.Control pressure tank 0.10-
0.12MPa, 100 DEG C of temperature sterilizes 10 minutes.After sterilizing terminates, open cold water and cooled, blowing air keeps pressure tank into tank
0.10-0.12MPa, is inoculated with after tank temperature is cooled to 30 DEG C.
Inoculation：Second class inoculum is squeezed into fermentation tank, inoculum concentration 10wt% with pressure differential method from second class inoculum tank.
Condition of culture：Tank pressure：0.01-0.04Mpa；Temperature：28℃；Flow：Air mass flow control by stages after inoculation；Hair
Fermentation tank is stirred：Opened between early stage, middle and later periods whole process opens stirring；Cultivation cycle：5d.In incubation, sampling microscopy judges whether dye
Bacterium.Be measured by sampling zymotic fluid residual sugar, acidity before tank switching, total plate count tastes zymotic fluid mouthfeel, it is up to standard after can tank switching.
Remarks：Above-mentioned steps 5 and 6 are applied to fermenter system, and forum type zymotechnique flow continues to use former technique.
Embodiment 5
The Poria cocos ferment of the present embodiment is prepared according to the following steps：
1. raw material is selected
Weigh respectively；Chrysanthemum 16kg, lophatherum gracile 14kg, root of kudzu vine 17kg, Poria cocos 18kg, peach kernel 17kg, lily 16kg, wild jujube
Benevolence 23kg,
The selection of raw material should refer to correlation national standard or《Pharmacopeia》, integration of drinking and medicinal herbs class raw material purchases medicine materical crude slice class.
2. raw material sterilizes
Raw material is before use, need to be through microwave sterilization, temperature 70 C, 180 seconds time.
3. material is extracted
Hot dipping tank is cleaned up with purified water before extracting, the material through microwave sterilization is weighed, is divided into 6 parts, is sub-packed in 100
In mesh mesh bag, put into pot for solvent extraction, total material-water ratio is 1: 100, is extracted in three times.No. three extract solutions are merged, measuring tank is pumped into,
Metered volume is to predetermined value.
4. add white sugar
In the feed liquid of above-mentioned steps 3, white sugar 7wt% is added, is well mixed, feed pump is entered into disinfection fermentation tank.
5. it is prepared by strain
1) prepared by shaking flask strain
Shaking flask bacterium culture medium：1wt% wolfberry fruit syrup culture mediums, add 15wt% sucrose, through high pressure steam sterilization.
Inoculation：Treat that shaking flask bacterium culture medium is cooled to 30 DEG C, access mother liquor, inoculum concentration 9wt%.
Culture：Shaking flask is placed in shaking table, 28 DEG C, cultivated 96 hours.
2) prepared by first class inoculum
First class inoculum culture medium：1wt% tealeaves soup culture mediums, and add 9wt% sucrose, stirring to dissolving.
Slack tank prepares：After first class inoculum tank culture transferring, tank is pressed zero, can opening lid is rinsed well tank with water.First-class cover,
Press washing tank water.
Sterilizing：Filtering element for air filter is changed depending on pressure drop and microbiological contamination situation, sterilized.
Hydraulic pressure is net, and tank presses zero, and culture medium feed liquid is squeezed into tank, first-class cover.Then control pressure 0.10-
0.12MPa, 120-122 DEG C of sterilizing 20min of temperature.If tank pressure is not enough, into tank, blowing air keeps certain pressure, opens cold water and enters
Row cooling, inoculation is started after tank temperature is cooled down.
Inoculation：Surrounding environment is carried out disinfection before inoculation, is inoculated with the protection of super-clean bench by pressure differential.
Condition of culture：Tank temperature：35℃；Tank pressure：0.03-0.04Mpa；Flow：Air mass flow is according to cycle interval after inoculation
Control；Cultivation cycle：24h.In incubation, sampling microscopy judges whether that residual sugar, acidity, bacterium are measured by sampling before microbiological contamination, culture transferring
Fall sum.
3) prepared by second class inoculum
Second class inoculum culture medium：2wt% tealeaves soup culture mediums, and add 12wt% sucrose, stirring to dissolving.
Slack tank prepares：Slack tank cleaning checks with one-level seeding tank whether the equipment such as every batch of test valve doormat and filler is normal.
Sterilizing：Second class inoculum tank disinfecting action and condition are with one-level seeding tank.
Inoculation：First class inoculum is accessed into second class inoculum tank, inoculum concentration 7wt% with pressure differential method from first class inoculum tank.
Condition of culture：Tank temperature：35℃；Tank pressure：0.03-0.04Mpa；Stirring：Opened between early stage, middle and later periods whole process opens stirring；
Flow：Air mass flow control by stages after inoculation；Cultivation cycle：24h.In incubation, sampling microscopy judges whether microbiological contamination, moves
Residual sugar, acidity, total plate count are measured by sampling before kind.
6. inoculation fermentation
Slack tank prepares：After slack tank is rinsed well with water, all devices annex in tank is checked.
Sky disappears：Slack tank pressure 0.13-0.15MPa is controlled, 126-130 DEG C of temperature sterilizes 25 minutes, and sky disappears end.
Disappear in fact：Hydraulic pressure is net, and tank presses zero, squeezes into the gained feed liquid of above-mentioned steps 4, first-class cover.Control pressure tank 0.10-
0.12MPa, 100 DEG C of temperature sterilizes 10 minutes.After sterilizing terminates, open cold water and cooled, blowing air keeps pressure tank into tank
0.10-0.12MPa, is inoculated with after tank temperature is cooled to 30 DEG C.
Inoculation：Second class inoculum is squeezed into fermentation tank, inoculum concentration 10wt% with pressure differential method from second class inoculum tank.
Condition of culture：Tank pressure：0.01-0.04Mpa；Temperature：28℃；Flow：Air mass flow control by stages after inoculation；Hair
Fermentation tank is stirred：Opened between early stage, middle and later periods whole process opens stirring；Cultivation cycle：5d.In incubation, sampling microscopy judges whether dye
Bacterium.Be measured by sampling zymotic fluid residual sugar, acidity before tank switching, total plate count tastes zymotic fluid mouthfeel, it is up to standard after can tank switching.
Remarks：Above-mentioned steps 5 and 6 are applied to fermenter system, and forum type zymotechnique flow continues to use former technique.
Strain is saccharomyces cerevisiae (Saccharomyces cerevisiae), Pasteur's acetic acid bacteria in above example
(Acetobacter Pasteurianus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus rhamnosus
And Lactobacillus plantarum (Lplantarum) (L.rhamnosus)
Although the foregoing describing the embodiment of the present invention, it will be appreciated by those of skill in the art that these
It is merely illustrative of, protection scope of the present invention is defined by the appended claims.Those skilled in the art is not carrying on the back
On the premise of principle and essence from the present invention, various changes or modifications can be made to these embodiments, but these are changed
Protection scope of the present invention is each fallen within modification.
Claims (10)
1. a kind of Poria cocos ferment, it is characterised in that：The ferment is after raw material is extracted, through made from strain fermentation；
The raw material according to mass fraction include 13~17 parts of chrysanthemum, 10~14 parts of lophatherum gracile, 13~17 parts of the root of kudzu vine, Poria cocos 18~
22 parts, 13~17 parts of peach kernel, 13~17 parts of lily, 19~23 parts of spina date seed；
The strain is saccharomyces cerevisiae, Pasteur's acetic acid bacteria, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum.
2. Poria cocos ferment according to claim 1, it is characterised in that：The raw material according to mass fraction include chrysanthemum 14~
16 parts, 11~13 parts of lophatherum gracile, 14~16 parts of the root of kudzu vine, 19~21 parts of Poria cocos, 14~16 parts of peach kernel, 14~16 parts of lily, wild jujube
20~22 parts of benevolence.
3. Poria cocos ferment according to claim 2, it is characterised in that：The raw material includes chrysanthemum 15 according to mass fraction
Part, 12 parts of lophatherum gracile, 15 parts of the root of kudzu vine, 20 parts of Poria cocos, 15 parts of peach kernel, 15 parts of lily, 21 parts of spina date seed.
4. a kind of preparation method of Poria cocos ferment, it is characterised in that：It the described method comprises the following steps：
(1) raw material is weighed：Weigh 13~17 parts of chrysanthemum, 10~14 parts of lophatherum gracile, the root of kudzu vine 13~17 respectively according to mass fraction
Part, 18~22 parts of Poria cocos, 13~17 parts of peach kernel, 13~17 parts of lily, 19~23 parts of spina date seed；
(2) sterilize：The raw material that step (1) is weighed carries out microwave sterilization, the raw material after being sterilized；
(3) material is extracted：Raw material after the sterilizing that step (2) is obtained, which loads in 50~100 mesh mesh bags, carries out three extractions, closes
And leaching liquor, as feed liquid；During extraction, the mass ratio of the total amount of raw material and the total amount of water is 1~3: 100；
(4) white sugar is added：White sugar is added into feed liquid made from step (3), stirs and culture medium is made；The white sugar
Addition is 5~10wt% of reduction of feed volume；
(5) it is inoculated with, ferments：To inoculation of medium strain, 5~10d is cultivated at 28~35 DEG C, that is, the Poria cocos ferment of the present invention is made
Element；
The strain is saccharomyces cerevisiae, Pasteur's acetic acid bacteria, lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum.
5. the preparation method of Poria cocos ferment according to claim 4, it is characterised in that：Raw material in the step (1) is pressed
According to mass fraction include 14~16 parts of chrysanthemum, 11~13 parts of lophatherum gracile, 14~16 parts of the root of kudzu vine, 19~21 parts of Poria cocos, peach kernel 14~
16 parts, 14~16 parts of lily, 20~22 parts of spina date seed.
6. the preparation method of Poria cocos ferment according to claim 5, it is characterised in that：Raw material in the step (1) is pressed
Include 15 parts of chrysanthemum, 12 parts of lophatherum gracile, 15 parts of the root of kudzu vine, 20 parts of Poria cocos, 15 parts of peach kernel, 15 parts of lily, spina date seed according to mass fraction
21 parts.
7. the preparation method of Poria cocos ferment according to claim 4, it is characterised in that：Microwave sterilization in the step (2)
Temperature be 70~105 DEG C, the time be 90~180s.
8. the preparation method of Poria cocos ferment according to claim 4, it is characterised in that：The bacterium of inoculation in the step (5)
It is second class inoculum to plant.
9. the preparation method of Poria cocos ferment according to claim 8, it is characterised in that：The second class inoculum is according to the following steps
Prepare：
1. prepared by shaking flask strain：
Prepare shaking flask bacterium culture medium：Prepare and include 5~15wt% sucrose, tealeaves soup also comprising 1~3wt% or 1~
The culture medium of 3wt% wolfberry fruit syrup, by above-mentioned medium sterilization, that is, is made shaking flask bacterium culture medium；
Inoculation：Shaking flask bacterium culture medium is transferred in shaking flask, treats that shaking flask bacterium culture medium is cooled to 30 DEG C, is inoculated with the bacterium of storage
Kind, inoculum concentration is 5~10wt%；
Culture：Shaking flask is placed in shaking table, 28-35 DEG C, cultivates 24-96h；Complete the preparation of shaking flask strain；
2. prepared by first class inoculum：
Prepare first class inoculum culture medium：Prepare and include 5~15wt% sucrose, tealeaves soup also comprising 1~3wt% or 1~
The culture medium of 3wt% wolfberry fruit syrup, by above-mentioned medium sterilization, that is, is made first class inoculum culture medium；
Inoculation：By first class inoculum media transfer into fermentation tank, treat that first class inoculum culture medium is cooled to 30 DEG C, be inoculated with shaking flask bacterium
Kind, inoculum concentration is 5~10wt%；
Culture：Stir culture, 28-35 DEG C, tank presses 0.03~0.04Mpa, cultivates 24-96h；Complete the preparation of first class inoculum；
3. prepared by second class inoculum：
Prepare second class inoculum culture medium：Prepare and include 5~15wt% sucrose, tealeaves soup also comprising 1~3wt% or 1~
The culture medium of 3wt% wolfberry fruit syrup, by above-mentioned medium sterilization, that is, is made second class inoculum culture medium；
Inoculation：By second class inoculum media transfer into fermentation tank, treat that second class inoculum culture medium is cooled to 30 DEG C, be inoculated with one-level bacterium
Kind, inoculum concentration is 5~10wt%；
Culture：Stir culture, 28-35 DEG C, tank presses 0.03~0.04Mpa, cultivates 24-96h；Complete the preparation of second class inoculum.
10. the preparation method of Poria cocos ferment according to claim 9, it is characterised in that：Second class inoculum in the step (5)
Inoculum concentration be 10wt%.
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| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
| CN112869148A (en) * | 2021-01-25 | 2021-06-01 | 昆明生物制造研究院有限公司 | Spina date seed and poria cocos fermentation product and preparation method thereof |
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| CN104664270A (en) * | 2014-07-09 | 2015-06-03 | 普正药业股份有限公司 | Fresh and alive traditional Chinese medicine fruit-vegetable enzyme and preparation method thereof |
| CN105995329A (en) * | 2016-05-23 | 2016-10-12 | 辛庆忠 | Medicinal and edible traditional Chinese medicine-containing enzyme drink and preparation method thereof |
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| CN110613076A (en) * | 2019-08-16 | 2019-12-27 | 大别山野岭饮料股份有限公司 | Enzyme fruit juice and production process thereof |
| CN112869148A (en) * | 2021-01-25 | 2021-06-01 | 昆明生物制造研究院有限公司 | Spina date seed and poria cocos fermentation product and preparation method thereof |
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Inventor after: Hua Ziang Inventor after: Wang Jiao Inventor after: Liu Songjie Inventor after: Wang Xuefei Inventor after: Wang Kai Inventor after: Zhao Chanjuan Inventor before: Hua Ziang Inventor before: Liu Songjie Inventor before: Wang Jiao Inventor before: Wang Xuefei Inventor before: Wang Kai Inventor before: Zhao Chanjuan |
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Application publication date: 20170829 |