CN107125735B - Wolfberry composite enzyme and preparation method thereof - Google Patents
Wolfberry composite enzyme and preparation method thereof Download PDFInfo
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- CN107125735B CN107125735B CN201710302953.7A CN201710302953A CN107125735B CN 107125735 B CN107125735 B CN 107125735B CN 201710302953 A CN201710302953 A CN 201710302953A CN 107125735 B CN107125735 B CN 107125735B
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Images
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
- 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
Abstract
The invention discloses a medlar composite enzyme and a preparation method thereof, wherein the preparation method comprises the following steps: respectively weighing apple, grape, medlar and sea buckthorn juice, firstly respectively cleaning the apple and the grape with clear water, soaking in 0.2% sulfurous acid solution for 30-60 min, and respectively pulping to prepare apple pulp and grape pulp; then, the medlar is drenched by boiled water, added into water with the temperature of 50 ℃ to 60 ℃, rehydrated for 30min to 60min and pulped to prepare medlar pulp; finally adding the apple pulp, the grape pulp, the medlar pulp and the sea-buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea-buckthorn juice are uniformly mixed to prepare a raw material solution; adding probiotics into the raw material liquid, and fermenting at constant temperature of 40-45 ℃ to obtain fermentation liquid; the stachyose is added into the fermentation liquor to obtain the wolfberry composite enzyme, the composite enzyme is fermented by microorganisms on the basis of retaining the existing nutrient substances of the wolfberry, the sea buckthorn, the apple and the grape, so that the nutrient substances are promoted to be absorbed by a human body more easily, and meanwhile, the wolfberry composite enzyme has the effects of relaxing bowel and improving gastrointestinal tract flora.
Description
Technical Field
The invention relates to the field of deep processing of agricultural and sideline products, and in particular relates to a wolfberry composite enzyme and a preparation method thereof.
Background
Lycium barbarum (medlar) is a plant with homology of medicine and food. The medlar is rich in medlar polysaccharide, medlar flavone, betaine, carotenoid ester, vitamin C, a plurality of amino acids, cryptoxanthin, zeaxanthin, baccatin, sterols, phenols, organic acid, a plurality of enzymes, SOD and other nutrient substances. In recent years, medlar processing enterprises grow up rapidly like spring bamboo shoots after rain, and medlar products with full of limes appear on the market, such as: fructus Lycii pulp, and fructus Lycii can. However, when the medlar product is eaten, the nutrient substances in the medlar are not sufficiently absorbed, and the utilization rate of the nutrient substances is low.
Enzymes, also known as enzymes (enzymes), are catalytically active macromolecules produced in organisms. The metabolism, energy intake, growth and reproduction of human body are all accomplished with the help of enzyme. When the enzyme action in the human body is weakened or reduced, various symptoms can appear. For example, the intestinal flora is a typical enzyme, which regulates the intestinal flora balance and promotes the digestion and absorption of nutrients.
In the prior art, the medlar is prepared into the medlar composite enzyme, so that the utilization rate of nutrient substances in the medlar is expected to be improved. Such as: CN201410326646.9 discloses a preparation method of a medlar composite enzyme, the invention relates to a preparation method of the medlar composite enzyme, and the purpose of the invention is to provide a medlar composite enzyme prepared by processing medlar, enzymolysis, hypoglycemic fermentation, lactobacillus fermentation, ultrasonic low-temperature concentration, blending, drying, crushing and other processes.
The wolfberry composite enzyme prepared by the existing preparation method of wolfberry composite enzyme can improve the content of nutrient substances to a certain extent. However, the medlar composite ferment prepared by the prior art has poor absorption of nutrient substances in medlar.
Disclosure of Invention
The invention aims to provide a wolfberry composite enzyme and a preparation method thereof, the composite enzyme promotes the absorption of nutrient substances through microbial fermentation on the basis of keeping the existing nutrient substances of wolfberry, sea buckthorn, apples and grapes, and meanwhile, the wolfberry composite enzyme has the effects of relaxing bowel and improving gastrointestinal tract flora.
The first aspect of the embodiment of the present application shows a method for preparing a wolfberry complex enzyme, the method including:
respectively weighing apple, grape, medlar and sea buckthorn juice, respectively cleaning the apple and the grape with clear water, soaking in 0.2% sulfurous acid solution for 30-60 min, then cleaning with purified water, pulping respectively to prepare apple pulp and grape pulp, showering the medlar with boiled water, adding into water of 50-60 ℃, rehydrating for 30-60 min, and pulping to prepare medlar pulp;
the weight portions of the apple, the grape, the medlar and the sea-buckthorn juice are respectively 25-40%, 10-20%, 20-30% and 20-35%;
adding the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice are uniformly mixed to prepare a raw material solution;
adding probiotics into the raw materials, and fermenting at constant temperature of 40-45 ℃ to obtain fermented liquid after fermentation;
adding sugar into the fermentation liquor to obtain the medlar composite ferment, wherein the sugar comprises: stachyose is prepared from stachyose and stachyose.
Optionally, the step of adding sugar into the fermentation broth to obtain the wolfberry fruit composite enzyme comprises:
sieving the fermentation liquor by using a screen, and adding stachyose to obtain the medlar composite enzyme;
the aperture of the screen is 80-100 meshes.
Optionally, the sugar further comprises: fructooligosaccharides and/or xylitol.
Optionally, the medlar is drenched by boiled water, added into water with the temperature of 50-60 ℃, rehydrated for 30-60 min, and pulped to prepare medlar pulp;
the mass ratio of the medlar to the water with the temperature of 50-60 ℃ is 1: 2.
Alternatively, the probiotic is: mixing lactobacillus series in kefir grains, bifidobacterium series in kefir grains and yeast series in kefir grains, wherein the addition amount of the probiotics is 0.5-0.7 per mill of the mass of the raw material liquid.
Optionally, the mass of the yeast strain accounts for 7-12.5% of the mass of the probiotics.
Optionally, the mass of the lactic acid bacteria system accounts for 50.0-87.0% of the mass of the probiotics.
Optionally, the mass of the bifidobacteria strain is 30.8-43.5% of the mass of the probiotic.
The second aspect of the embodiments of the present application shows a wolfberry composite enzyme, which is prepared by the preparation method shown in the embodiments of the present application.
According to the technical scheme, the embodiment of the application shows the wolfberry composite ferment and the preparation method thereof, and the preparation method comprises the following steps: respectively weighing apples, grapes, medlar and sea buckthorn juice, respectively cleaning the apples and the grapes with clean water, soaking the apples and the grapes in 0.2% sulfurous acid solution for 30-60 min, then cleaning the apples and the grapes with purified water, respectively pulping the apples and the grapes to prepare apple pulp and grape pulp, showering the medlar with boiled water, adding the medlar into water with the temperature of 50-60 ℃, rehydrating the medlar for 30-60 min, and pulping the medlar pulp to prepare medlar pulp, wherein the apple, the grape medlar and the sea buckthorn juice respectively account for 25-40%, 10-20%, 20-30% and 20-35% in parts by weight; adding the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice are uniformly mixed to prepare a raw material solution; adding probiotics into the raw material liquid, and fermenting at constant temperature of 40-45 ℃ to obtain fermentation liquid; and adding stachyose into the fermentation liquor to obtain the medlar composite enzyme.
The medlar composite ferment contains stachyose, apples, grapes, medlar, sea buckthorn juice and a lactic acid bacteria system, and probiotics can inhibit putrefying bacteria/pathogenic bacteria in human intestinal tracts, adjust the balance of the intestinal bacteria system and promote the digestion and absorption of the nutrient substances while retaining the nutrient substances of the apples, the grapes, the medlar and the sea buckthorn juice.
Furthermore, the grapes contain various kinds of fruit acids, the fruit acids adjust the pH value of the medlar compound enzyme to weak acidity, probiotics can survive under the weak acidity condition, and the fermentation time is shortened; meanwhile, the tartaric acid promotes intestinal peristalsis, so that the absorption balance of intestinal tracts is adjusted, and the absorption of a human body to nutrient substances is promoted.
Furthermore, the medlar composite apple is high-fiber food, cellulose in the apple forms a compact network when meeting water in intestinal tracts, and the network maintains moisture, has a lubricating effect on the intestinal tracts and is beneficial to defecation; meanwhile, the network plays an important role in maintaining the probiotic structure of the intestinal tract; toxin in intestinal contents can be adsorbed by cellulose in apples, so that the contact chance of intestinal mucosa and the toxin is reduced, and the burden of the intestinal mucosa is lightened.
The sea buckthorn juice can regulate the functions of the spleen, stomach, liver, kidney and other organs and block the root cause of constipation from the source. The wolfberry composite enzyme prepared by the preparation method disclosed by the embodiment of the application maintains the existing nutrient substances of the raw materials such as wolfberry, and promotes the absorption of the nutrient substances while enhancing the nutrient substances of the raw materials by virtue of the synergistic effect of the raw materials, and has the effects of relaxing bowel and improving gastrointestinal flora.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a diagram of the structure of kefir grains;
fig. 2 is a flowchart illustrating a wolfberry complex enzyme and a preparation method thereof according to a preferred embodiment.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It is worth noting that:
the term "probiotic" as shown in the examples of the present application refers to kefir grains.
"Yeast strain" refers to a general term for unicellular fungi of several families such as Ascomycetes and Basidiomycetes in kefir grains.
"Bifidobacterium lines" refers to the generic term for the gram-positive, immotile, rod-like, sometimes bifurcated, strictly anaerobic genus of bacteria in the kefir grain.
"Lactobacillus line" refers to the general name of a spore-free, gram-positive bacterium that is lactic acid in kefir grains.
The specific culture process of the yeast strain, the bifidobacterium strain and the lactic acid bacteria strain is as follows:
first, kefir grains (see fig. 1 for specific form) were purchased from the market, and the kefir grains were cultured in a yeast culture medium to obtain a yeast strain of the kefir grains, and then the yeast strain of the kefir grains was subjected to scale-up culture for use.
And (3) putting the kefir grains into a bifidobacterium culture medium for culture to obtain a bifidobacterium system in the kefir grains, and then carrying out expanded culture on the bifidobacterium system in the kefir grains for later use.
And putting the kefir grains into a lactic acid bacteria culture medium for culturing to obtain lactic acid bacteria in the kefir grains, and then carrying out expanded culture on the lactic acid bacteria in the kefir grains for later use.
Fig. 2 is a preparation method of a wolfberry composite ferment shown in the embodiment of the present application, including the following steps:
s101, respectively weighing apples, grapes, medlar and sea buckthorn juice, respectively cleaning the apples and the grapes with clear water, soaking the apples and the grapes in 0.2% sulfurous acid solution for 30-60 min, then cleaning the grapes with purified water, respectively pulping the grapes to prepare apple pulp and grape pulp, flushing the medlar with boiled water, adding 50-60 ℃ water, rehydrating the medlar for 30-60 min, and pulping the medlar pulp.
The weight portions of the apple, the grape, the medlar and the sea-buckthorn juice are respectively 25-40%, 10-20%, 20-30% and 20-35%.
This application embodiment adopts 0.2% sodium sulfite to handle the surface of apple and grape, and on the one hand sodium sulfite can have strong inhibitory action to the oxidase in apple or the grape, and the effectual apple or/and grape that prevent is oxidized remains the original colour of apple or/and grape, and then guarantees that the colour of the compound ferment of matrimony vine of preparation is the orange-red. On the other hand, 0.2% of sodium sulfite can kill microbes such as bacteria, fungi and the like on the surfaces of apples or grapes.
The medlar is sprayed with boiled water, so that on one hand, some microorganisms on the surface of the medlar can be killed, and on the other hand, some impurities on the surface of the medlar can be removed.
The medlar contains a plurality of nutrient substances, wherein some water-soluble nutrient substances are not lacked, the solubility of some water-soluble nutrient substances in boiled water is increased, and if microorganisms on the surface of the medlar are killed by adopting a soaking mode, the nutrient substances in the medlar can be lost. Therefore, the method and the device adopt a boiled water leaching mode to treat the medlar. Then adding the washed medlar into water with the temperature of 50-60 ℃ for rehydration.
S102, adding the apple pulp, the grape pulp, the medlar pulp and the sea-buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea-buckthorn juice are uniformly mixed to prepare a raw material solution;
s103, adding probiotics into the raw materials, and fermenting at constant temperature of 40-45 ℃ to obtain fermentation liquor;
in the present example, the fermentation process generates bubbles, and the termination of fermentation is considered to be the absence of bubbles in the fermentor.
S104, adding sugar into the fermentation liquor to obtain the medlar composite ferment, wherein the sugar comprises: stachyose, fructo-oligosaccharide and xylitol.
According to the embodiment of the application, firstly, probiotics and raw materials are fermented in a fermentation tank to obtain fermentation liquor, and then stachyose is added into the fermentation liquor, so that the probiotics have a degrading effect on sugar in the fermentation process, and if stachyose is added before fermentation, the probiotics degrade the stachyose in the fermentation process, and waste of the stachyose is caused.
The embodiment of this application adds stachyose after the fermentation, and stachyose can adjust sweet taste, the taste of matrimony vine ferment on the one hand, and the another party adds stachyose and is favorable to the probiotic to survive.
The wolfberry enzyme prepared by the preparation method of the wolfberry compound enzyme shown in the embodiment of the application contains stachyose, apples, grapes, wolfberry, sea buckthorn juice and a lactic acid bacteria system, and probiotics can inhibit putrefying bacteria/pathogenic bacteria in human intestinal tracts, adjust the balance of the intestinal bacteria system and promote the digestion and absorption of the nutrient substances while retaining the nutrient substances of the apples, the grapes, the wolfberry and the sea buckthorn juice.
Furthermore, stachyose and/or fructo-oligosaccharide are added into the medlar compound enzyme, the medlar compound enzyme can rapidly improve the internal environment of the human digestive tract after entering the human digestive tract, the balance of probiotic flora is adjusted, the dominant bacteria position of probiotics in the digestive tract can be promoted to be formed, the production of putrefying bacteria such as clostridium aeroacidogen and the like is inhibited, in addition, a large amount of physiological active substances are generated, the pH value of the intestinal tract is adjusted, pathogenic bacteria are killed, the generation of putrefying products is inhibited, the generation and absorption of endogenous carcinogens are inhibited, and multiple immune function factors are derived through decomposition.
Furthermore, the grapes contain various fruit acids, the fruit acids adjust the pH of the medlar compound enzyme to weak acidity, and probiotics can survive under the weak acidity condition; meanwhile, the tartaric acid promotes intestinal peristalsis, so that the absorption balance of the intestinal tract is adjusted, and the absorption of nutrient substances is promoted.
Furthermore, the apples are high-fiber food, the cellulose in the apples forms a compact network when meeting water in the intestinal tract, the network maintains moisture, has a lubricating effect on the intestinal tract, is beneficial to defecation, and plays an important role in maintaining the probiotic structure of the intestinal tract; toxin in intestinal contents can be adsorbed by cellulose in apples, so that the contact chance of intestinal mucosa and the toxin is reduced, and the burden of the intestinal mucosa is lightened.
The sea buckthorn juice can regulate the functions of spleen, stomach, liver, kidney and other organs and block the root cause of constipation from the source. The wolfberry composite enzyme prepared by the preparation method disclosed by the embodiment of the application maintains the existing nutrient substances of the raw materials such as wolfberry, and promotes the absorption of the nutrient substances while enhancing the nutrient substances of the raw materials by virtue of the synergistic effect of the raw materials, and has the effects of relaxing bowel and improving gastrointestinal flora.
Optionally, the fermentation liquor is screened by a screen, and stachyose is added to obtain the medlar composite enzyme.
The aperture of the screen is 80-100 meshes.
During the preparation process of the wolfberry composite enzyme, the wolfberry needs to be pulped, during the pulping process of the wolfberry, the pulp of the wolfberry is crushed and pulped, but the wolfberry seeds still exist in a granular form, so that the clarity of the prepared wolfberry composite enzyme product is reduced. In the embodiment of the application, the fermentation liquor is filtered by the sieve of 80-100 meshes, so that the filtering efficiency can be ensured, and the preparation time can be shortened; on the other hand, 100% of the Chinese wolfberry seeds are removed.
Optionally, the sugar further comprises: fructooligosaccharides and/or xylitol.
The examples shown in this application add fructooligosaccharides and/or xylitol to the fermentation broth.
Adding 30 g-50 g of fructo-oligosaccharide into each liter of fermentation liquor.
The fructo-oligosaccharide has the functions of regulating intestinal bacteria and resisting dental caries. The wolfberry composite enzyme prepared by the embodiment not only ensures the sweet taste of the wolfberry composite enzyme, but also has the health-care function of resisting decayed teeth.
30 g-50 g xylitol is added into each liter of fermentation liquor.
The preparation in-process of this application embodiment at the compound ferment of matrimony vine adds xylitol, and the taste of the compound ferment of matrimony vine can be improved to xylitol, and the compound ferment of matrimony vine of preparing is fine and smooth. The wolfberry composite ferment prepared by the embodiment of the application is popular among the broad masses of consumers.
Optionally, the medlar is drenched by boiled water, added into water with the temperature of 50-60 ℃, rehydrated for 30-60 min, and pulped to prepare medlar pulp;
the mass ratio of the medlar to the water with the temperature of 50-60 ℃ is 1: 2.
Alternatively, the probiotic is: mixing lactobacillus series in kefir grains, bifidobacterium series in kefir grains and yeast series in kefir grains, wherein the addition amount of the probiotics is 0.5-0.7 per mill of the raw material liquid.
In the preparation process of the wolfberry composite enzyme, different probiotics are added into a fermentation tank filled with apple pulp, grape pulp, wolfberry pulp and sea buckthorn juice, and fermentation is carried out to prepare the wolfberry composite enzyme.
And comparing the prepared wolfberry composite enzyme, wherein the comparison result shows that when kefir grains are used as probiotics in the fermentation process of the wolfberry composite enzyme, the prepared wolfberry enzyme is fine and smooth in taste, and the color of the wolfberry composite enzyme is orange red.
In order to guarantee the taste colour of the compound ferment of matrimony vine, this application embodiment adopts kefir fungus grain as the probiotic, ferments.
In the fermentation process, as the kefir grains are solid particles, when strains are added in the fermentation process, the strains are inconvenient to weigh and cannot be accurately weighed; meanwhile, the strain is solid particles, so that the phenomenon of non-uniformity can be caused during fermentation, and the observation shows that the fermentation speed of the feed liquid around the strain particles is too high.
In order to ensure the uniformity of fermentation and shorten the fermentation time, the species and the dosage of the probiotics are optimized. The method comprises the following steps:
first, kefir grains (see fig. 1 for specific form) were purchased from the market, and the kefir grains were cultured in a yeast culture medium to obtain a yeast strain of the kefir grains, and then the yeast strain of the kefir grains was subjected to scale-up culture for use.
And (3) putting the kefir grains into a bifidobacterium culture medium for culture to obtain a bifidobacterium system in the kefir grains, and then carrying out expanded culture on the bifidobacterium system in the kefir grains for later use.
And putting the kefir grains into a lactic acid bacteria culture medium for culturing to obtain lactic acid bacteria in the kefir grains, and then carrying out expanded culture on the lactic acid bacteria in the kefir grains for later use.
Then, the lactic acid bacteria system in kefir grains, the bifidobacterium system in kefir grains and the yeast system in kefir grains shown in the embodiment of the application are mixed to be used as probiotics, and fermentation is carried out to prepare the medlar complex enzyme.
In order to ensure that the taste, smell and color of the prepared wolfberry composite enzyme are favored by wide consumers, the adding amount of the mixture of the lactic acid bacteria line in the kefir grains, the bifidobacterium line in the kefir grains and the yeast line in the kefir grains as the probiotics is researched.
Example 1:
(1) weighing 30% of apple, 32% of sea buckthorn juice, 25% of medlar and 13% of grape by weight respectively, washing the apple and the grape by using clear water, soaking the apple and the grape in 0.2% of sulfurous acid solution for 30min, showering the apple and the grape by using purified water, and pulping the apple and the grape for later use;
(2) cleaning fructus Lycii with boiling water, adding 60 deg.C warm boiled water at a ratio of 1:2, rehydrating for 60min, and pulping;
(3) putting apple pulp, grape pulp, medlar pulp and sea buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice are uniformly mixed;
(4) adding kefir grains according to the addition amount of 0.7 per mill of the mass of the raw material liquid, and culturing in a constant temperature box at 42 ℃ until the fermentation is finished;
(5) filtering with 100 mesh screen after fermentation, and collecting clear liquid;
(6) adding stachyose into the clear ferment liquid according to the addition amount of 60g/L, adding fructo-oligosaccharide into the clear ferment liquid according to the addition amount of 40g/L, and adding xylitol into the clear ferment liquid according to the addition amount of 50 g/L.
Example 2:
example 1 was repeated according to the same procedure except that the kefir grains were changed to a mixed species of the lactic acid bacteria line in the kefir grains, the bifidobacterium line in the kefir grains and the yeast line in the kefir grains in a ratio of 2:1: 0.25.
The experimental results are as follows: the solid content of the mixed solution before fermentation is 11, the total sugar content is 6.8, the pH value is 3.24, the solid content after fermentation for 168 hours is 8, the total sugar content is 4.78, the pH value is 4.04, and the product has soft sour taste, prominent fragrance and orange red color.
Example 3:
example 1 was repeated in the same manner, except that the kefir grains were changed to a mixed species of the lactic acid bacteria line in the kefir grains, the bifidobacterium line in the kefir grains and the yeast line in the kefir grains at a ratio of 1:1: 0.5. And the mass sum of the lactic acid bacteria, the bifidobacterium and the yeast is 0.5 per mill of the mass of the raw material liquid.
The experimental results are as follows: the solid content of the mixed liquor before fermentation is 11, the total sugar content is 6.8, the pH value is 3.24, the solid content of the mixed liquor after 216 hours of fermentation is 6, the total sugar content is 3.78, the pH value is 3.84, and after the fermentation is finished, the product tastes slightly sour, has strong irritation and is obvious in wine taste; the fermentation broth was darker in color and the fermentation time was two days longer than example 2.
Example 4:
example 1 was repeated with the same procedure except that kefir grains were changed to mixed species of the lactic acid bacteria line in kefir grains, the bifidobacteria line in kefir grains and the yeast line in kefir grains in the proportions: 2:1.5:0.5, and the sum of the mass of the lactic acid bacteria, the bifidobacterium and the yeast is 0.5 per mill of the mass of the fermentation liquor.
The experimental results are as follows: the solid content of the mixed liquor before fermentation is 11, the total sugar content is 6.8, the pH value is 3.24, the solid content of the mixed liquor after fermentation for 198 hours is 7, the total sugar content is 4.12, the pH value is 3.98, and after the fermentation is finished, the taste of the product is soft in sour and has a certain wine taste; the fermentation liquid is orange red, and the fermentation time is prolonged by one day compared with the example 2.
Example 5:
example 1 was repeated following the same procedure except that kefir grains were changed to a mixed species of the lactic acid bacteria line in kefir grains, the bifidobacteria line in kefir grains and the yeast line in kefir grains at a ratio of 2:1:0.3 and the sum of the mass of the lactic acid bacteria line, the bifidobacteria line and the yeast line was 0.6% of the mass of the fermentation broth.
The experimental results are as follows: the solid content of the mixed liquor before fermentation is 11, the total sugar content is 6.8, the pH value is 3.24, the solid content of the mixed liquor after fermentation for 170 hours is 8, the total sugar content is 4.62, the pH value is 4.01, and the taste of the product is softer after the fermentation is finished; the fermentation broth was orange red and the fermentation time was similar to that of example 2.
Example 6:
example 1 was repeated in the same manner, except that the kefir grains were changed to a mixed species of the lactic acid bacteria series in the kefir grains, the bifidobacteria series in the kefir grains and the yeast series in the kefir grains at a ratio of 2:1.5:0.3, and the sum of the masses of the lactic acid bacteria series, the bifidobacteria series and the yeast series was 0.7 ‰ of the mass of the raw material liquid.
The experimental results are as follows: the mixed liquor before fermentation had a solid content of 11, a total sugar content of 6.8, a pH of 3.24, a solid content of 8 after 160 hours of fermentation, a total sugar content of 4.71, and a pH of 4.02, and after the end of fermentation, the product had a softer mouthfeel, the fermentation broth was orange red, and the fermentation time was 8 hours earlier than in example 1.
The results show that: the proportion of yeast strains, because the addition amount of yeast directly influences the taste and smell of the product, tests show that when the yeast strains account for 7.7% of the fermentation strain system, the taste and smell of the product obtained by fermentation are optimal, when the yeast strains exceed 7.7%, the wine taste is generated, the wine taste is more obvious when the addition amount is larger, and when the addition amount is lower than 7.7%, the smell after fermentation is not obvious.
Example 4, example 5 compared with example 6, the addition amount of yeast, bifidobacterium and lactobacillus was increased in order and the fermentation time was shortened in order, and it was found that the addition amount of yeast, bifidobacterium and lactobacillus was increased in a certain range and the fermentation time was shortened to some extent. However, when the addition amount of the yeast, bifidobacterium and lactobacillus is more than 0.7 per mill, the addition amount of the yeast, bifidobacterium and lactobacillus is increased continuously, and the fermentation time is not shortened continuously.
The yeast lines, bifidobacteria and lactic acid bacteria were added in the same total amount as in example 6 in example 2, the productivity of the bifidobacteria strain of example 6 was increased, and the fermentation time of example 6 was shortened by 8 hours as compared to example 2. It can be seen that the fermentation time can be shortened to a certain extent by increasing the amount of bifidobacteria strains added.
The yeast lines, bifidobacteria and lactic acid bacteria were added in the same total amount as in example 4 in example 3, the yield of the bifidobacteria strain of example 4 was increased, and the fermentation time of example 4 was shortened by 8 hours as compared to example 3. It can be seen that the fermentation time can be shortened to a certain extent by increasing the amount of bifidobacteria strains added.
The wolfberry composite enzyme prepared in the embodiment 1-6 does not contain any artificial pigment, the own color of the raw materials such as wolfberry, grape and sea buckthorn juice is kept, and the color of the wolfberry composite enzyme is orange red and is favored by consumers.
Meanwhile, the pH value of the fermentation liquor is about 4.0, and the acidity is compounded with the taste of the public. The wolfberry composite ferment prepared by the application is delicious, comfortable, delicious and attractive.
Example 7:
(1) weighing 35% of apple, 30% of sea buckthorn juice, 20% of medlar and 15% of grape by weight respectively, washing the apple and the grape by using clear water, soaking the apple and the grape in 0.2% of sulfurous acid solution for 30min, showering the apple and the grape by using purified water, and pulping the apple and the grape for later use;
(2) cleaning fructus Lycii with boiling water, adding 60 deg.C warm boiled water at a ratio of 1:2, rehydrating for 60min, and pulping;
(3) putting apple pulp, grape pulp, medlar pulp and sea buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice are uniformly mixed;
(4) adding mixed strains of a lactic acid bacteria system in the kefir grains, a bifidobacterium system in the kefir grains and a yeast system in the kefir grains according to the addition amount of 0.7 per mill of the mass of the raw material liquid, and culturing in a 42 ℃ constant temperature box until the fermentation is finished;
(5) filtering with 100 mesh screen after fermentation, and collecting clear liquid;
(6) adding stachyose into the clear ferment liquid according to the addition amount of 60g/L, adding fructo-oligosaccharide into the clear ferment liquid according to the addition amount of 40g/L, and adding xylitol into the clear ferment liquid according to the addition amount of 50 g/L.
The content of soluble solids in the mixed solution before fermentation was 11, the content of total sugar was 6.8, the content of soluble solids after fermentation was 8, and the content of total sugar was 4.78.
Example 8:
(1) respectively weighing 28% by weight of apple, 24% by weight of sea buckthorn juice, 30% by weight of medlar and 18% by weight of grape, washing the apple and the grape with clear water, soaking the apple and the grape in 0.2% of sulfurous acid solution for 50min, showering the apple and the grape with purified water, and pulping the apple and the grape for later use;
(2) cleaning fructus Lycii with boiling water, adding 55 deg.C warm boiled water at a ratio of 1:2, rehydrating for 40min, and pulping;
(3) putting apple pulp, grape pulp, medlar pulp and sea buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice are uniformly mixed;
(4) adding mixed strains of a lactic acid bacteria system in the kefir grains, a bifidobacterium system in the kefir grains and a yeast system in the kefir grains according to the addition amount of 0.6 per mill of the mass of the raw material liquid, and culturing in a 42 ℃ constant temperature box until the fermentation is finished;
(5) filtering with 80 mesh screen after fermentation, and collecting clear liquid;
(6) stachyose is added into the clear ferment liquid according to the addition amount of 70g/L, fructo-oligosaccharide is added into the clear ferment liquid according to the addition amount of 50g/L, and xylitol is added into the clear ferment liquid according to the addition amount of 40 g/L.
The content of soluble solids in the mixed liquor before fermentation was 11, the content of total sugar was 6.74, the content of soluble solids after fermentation was 8, and the content of total sugar was 4.72.
According to the technical scheme, the embodiment of the application shows the wolfberry composite ferment and the preparation method thereof, and the preparation method comprises the following steps: respectively weighing apples, grapes, medlar and sea buckthorn juice, respectively cleaning the apples and the grapes with clean water, soaking the apples and the grapes in 0.2% sulfurous acid solution for 30-60 min, then showering the grapes with purified water, respectively pulping the grapes to prepare apple pulp and grape pulp, showering the medlar with boiled water, adding the apple pulp and the grape pulp into water with the temperature of 50-60 ℃, rehydrating the apple pulp and the grape pulp for 30-60 min, and pulping the apple pulp, the grape medlar and the sea buckthorn juice, wherein the weight parts of the apples, the grapes, the medlar and the sea buckthorn juice are respectively 25-40%, 10-20%, 20-30% and 20-35%; adding the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice into a fermentation tank, and stirring and mixing uniformly to prepare raw materials; adding probiotics into the raw materials, and fermenting at constant temperature of 40-45 ℃ to obtain fermentation liquor; and adding stachyose into the fermentation liquor to obtain the medlar composite enzyme.
The medlar composite ferment contains stachyose, apples, grapes, medlar, sea buckthorn juice and a plurality of probiotics, and the probiotics can inhibit putrefying bacteria/pathogenic bacteria in human intestinal tracts, adjust intestinal flora balance and promote digestion and absorption of the nutrient substances while retaining nutrient substances of the apples, the grapes, the medlar and the sea buckthorn juice.
Furthermore, the grapes contain various kinds of fruit acids, the fruit acids adjust the pH value of the medlar compound enzyme to weak acidity, probiotics can survive under the weak acidity condition, and the fermentation time is shortened; meanwhile, the tartaric acid promotes intestinal peristalsis, so that the absorption balance of the intestinal tract is adjusted, and the absorption of nutrient substances is promoted.
Furthermore, the medlar composite apple is high-fiber food, cellulose in the apple forms a compact network when meeting water in intestinal tracts, the network maintains moisture, has a lubricating effect on the intestinal tracts, is beneficial to defecation, and plays an important role in maintaining the probiotic structure of the intestinal tracts; toxin in intestinal contents can be adsorbed by cellulose in apples, so that the contact chance of intestinal mucosa and the toxin is reduced, and the burden of the intestinal mucosa is lightened.
The sea buckthorn juice can regulate the functions of the spleen, stomach, liver, kidney and other organs and block the root cause of constipation from the source. The wolfberry composite enzyme prepared by the preparation method disclosed by the embodiment of the application maintains the existing nutrient substances of the raw materials such as wolfberry, and promotes the absorption of the nutrient substances while enhancing the nutrient substances of the raw materials by virtue of the synergistic effect of the raw materials, and has the effects of relaxing bowel and improving gastrointestinal flora.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It will be understood that the invention is not limited to the precise arrangements described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (5)
1. The preparation method of the wolfberry composite enzyme is characterized by comprising the following steps:
respectively weighing apple, grape, medlar and sea buckthorn juice, respectively cleaning the apple and the grape with clear water, soaking in 0.2% sulfurous acid solution for 30-60 min, then washing with purified water, and pulping to prepare apple pulp and grape pulp; the medlar is drenched by boiled water, added into water with the temperature of 50 ℃ to 60 ℃, rehydrated for 30min to 60min and pulped to prepare medlar pulp;
the weight portions of the apple, the grape, the medlar and the sea buckthorn juice are respectively 25-40%, 10-20%, 20-30% and 20-35%;
adding the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice into a fermentation tank, and stirring until the apple pulp, the grape pulp, the medlar pulp and the sea buckthorn juice are uniformly mixed to prepare a raw material solution;
adding probiotics into the raw material liquid, and fermenting at constant temperature of 40-45 ℃ to obtain fermented liquid;
adding sugar into the fermentation liquor to obtain the medlar composite ferment, wherein the sugar comprises: stachyose;
the probiotics are as follows: mixed strains of a lactic acid bacteria system in the kefir grains, a bifidobacterium system in the kefir grains and a yeast system in the kefir grains, wherein the mass of the probiotics is 0.5-0.7 per mill of the mass of the raw material liquid;
the mass of the yeast strain accounts for 7-12.5% of that of the probiotics;
the mass of the lactic acid bacteria system accounts for 50.0-87.0% of the mass of the probiotics;
the mass of the bifidobacterium strain accounts for 30.8 to 43.5 percent of the mass of the probiotics.
2. The preparation method of claim 1, wherein the step of adding sugar into the fermentation broth to obtain the Lycium barbarum complex enzyme comprises:
sieving the fermentation liquor by using a screen, and adding stachyose to obtain the medlar composite enzyme;
the aperture of the screen is 80-100 meshes.
3. The method of claim 1, wherein the sugar further comprises: fructooligosaccharides and/or xylitol.
4. The preparation method according to claim 1, wherein the medlar is drenched by boiled water, then added into water with the temperature of 50-60 ℃, rehydrated for 30-60 min, and pulped to prepare medlar pulp;
the mass ratio of the medlar to the water with the temperature of 50-60 ℃ is 1: 2.
5. A wolfberry composite enzyme, which is prepared by the preparation method of any one of claims 1 to 4.
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| CN107736534A (en) * | 2017-11-15 | 2018-02-27 | 全椒先奇医药科技有限公司 | A kind of matrimony vine and sea-buckthorn beverage and preparation method thereof |
| 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 |
| CN111575140A (en) * | 2020-06-03 | 2020-08-25 | 永奥(上海)健康科技有限公司 | Preparation process of wolfberry juice for improving qi deficiency constitution |
| CN111802640A (en) * | 2020-08-20 | 2020-10-23 | 宁夏北方生物科技有限公司 | Preparation method of fermentation enzyme for lycium barbarum and grape group species |
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| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
| CN105211864A (en) * | 2015-10-28 | 2016-01-06 | 青海尤尼克生物技术有限公司 | A kind of black fruit lyceum mixed fruit ferment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103876155A (en) * | 2014-04-01 | 2014-06-25 | 田雷 | Composite plant enzyme containing probiotics and application of composite plant enzyme |
| CN104824548A (en) * | 2015-04-09 | 2015-08-12 | 周学义 | Matrimony vine composite health care enzyme and preparation method thereof |
| CN105211864A (en) * | 2015-10-28 | 2016-01-06 | 青海尤尼克生物技术有限公司 | A kind of black fruit lyceum mixed fruit ferment and preparation method thereof |
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