CN107156808A - A kind of preparation method of matrimony vine ferment - Google Patents
A kind of preparation method of matrimony vine ferment Download PDFInfo
- Publication number
- CN107156808A CN107156808A CN201710262434.2A CN201710262434A CN107156808A CN 107156808 A CN107156808 A CN 107156808A CN 201710262434 A CN201710262434 A CN 201710262434A CN 107156808 A CN107156808 A CN 107156808A
- Authority
- CN
- China
- Prior art keywords
- matrimony vine
- pectase
- ferment
- enzyme
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Abstract
The present invention relates to a kind of preparation method of matrimony vine ferment, this method comprises the following steps：(1) pure water, chitosan, VC, citric acid are added after medlar fresh fruit is squeezed the juice and is heated, through naturally cooling to room temperature, matrimony vine stoste is obtained；(2) preactivated pectase or cellulase or pectase cellulose complex enzyme is first added in the matrimony vine stoste, is digested after stirring, adds protease amylase cellulose complex enzyme, is digested after stirring, obtains enzymolysis liquid；(3) inoculation yeast bacterium, streptococcus lactis in the enzymolysis liquid, sealed fermenting culture after stirring, add sucrose after filtering off and removing residue, obtain matrimony vine enzyme liquid；The matrimony vine enzyme liquid it is freeze-dried, crush after, add polylysine, produce matrimony vine ferment powder.The with low cost, cycle of the invention is short, and products obtained therefrom ferment nutritive value is higher.
Description
Technical field
The present invention relates to ferment powder preparation field, more particularly to a kind of preparation method of matrimony vine ferment.
Background technology
Ferment be Japan and Taiwan saying, commonly referred to as " enzyme ", its be catalyzed specified chemical reaction protein,
RNA or its complex, also have expert to think that ferment is the active material being made up of several amino acids, vitamin and mineral matter, quilt
Referred to as " active material " and the materials of vital movements " grasp all ".It is well known that nutrient must be in the presence of ferment
15 μm or so of small molecule is decomposed, Gut wall epithelial cells could be passed through, by capillary absorbance, there is starch ferment in oral cavity
There is pepsin in element, stomach, liver then secretes fatty ferment, and spleen then secretes various comprehensive enzymes, it is right that these ferment pass through
The decomposition of nutrient promotes it to absorb, so as to reach the comprehensive function nursed one's health comprehensively.It follows that the effect of ferment to close weight
Will.
Traditional ferment production uses microorganism spontaneous fermentation, and fermentation process is uncontrollable, is highly prone to harmful microorganism pollution,
Not only quality is unstable for products obtained therefrom, is also easy to the presence of security-hidden trouble, and fermentation period is longer, and at least several months is to one
Year.Fermentation period is long, and efficiency is low, and cost is high.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation side of short matrimony vine ferment of with low cost, cycle
Method.
To solve the above problems, a kind of preparation method of matrimony vine ferment of the present invention, comprises the following steps：
(1) medlar fresh fruit is squeezed the juice, 1 is pressed in fruit juice：1 weight is than adding pure water, after stirring and evenly mixing, by every L mixed liquors successively
1g chitosans, 1g VC, 1g citric acids are added, and is heated 25 ~ 30 minutes in 70 DEG C, through naturally cooling to room temperature, matrimony vine is obtained former
Liquid；
(2) preactivated pectase or cellulase or pectase-cellulose complex enzyme is first added in the matrimony vine stoste,
After stirring, digested in 50 ~ 60 DEG C 3 ~ 4 hours, then add protease-amylase-cellulose complex enzyme, stir
Afterwards, digested 2 ~ 4 hours in 40 ~ 50 DEG C, obtain enzymolysis liquid；
(3) 1 ~ 2% saccharomycete, 8 ~ 10% streptococcus lactis are inoculated with successively by its weight in the enzymolysis liquid, it is closed after stirring,
In 30 DEG C of fermented and cultureds 1 ~ 3 day, supernatant is obtained after filtering off and removing residue, sucrose is added by 10g/L in the supernatant, obtains
Matrimony vine enzyme liquid；
(4) the matrimony vine enzyme liquid is freeze-dried, be crushed to after 500 ~ 1000 mesh, and matrimony vine enzyme liquid adds 10mg as described in every L
Polylysine, produces matrimony vine ferment powder.
The step (2) middle pectase or cellulase or pectase-cellulose complex enzyme addition press the Chinese holly per ton
12 ~ 15g is added in Qi stoste.
Pectase-the cellulose complex enzyme refers to pectase and cellulase by 1：0.5 ~ 1 weight is than mixing
Into.
(2) middle pectase refers to any one in polygalacturonase, pectin lyase and pectinesterase to the step
Or combination.
The step (2) middle protease-amylase-cellulose complex enzyme addition press the matrimony vine stoste per ton in
Add 14 ~ 15g；Protease-amylase-the cellulose complex enzyme refers to protease, amylase, cellulase by 1：1：1
Weight ratio mix.
(3) middle saccharomycete refers to distillery yeast or aroma-producing yeasts to the step.
The condition of the step (4) middle freeze-drying refers to that temperature is -40 DEG C ~ -80 DEG C, and vacuum is 10 ~ 40Pa.
The present invention has advantages below compared with prior art：
1st, the present invention uses fermented with pure strains technology, caused by overcoming traditional ferment preparation process using natural microbial fermentation
Enzyme activity is low, is easily polluted by harmful bacteria, and quality safety is uncontrollable, the shortcoming of long preparation period.
2nd, the present invention is using can largely secrete the probiotics of nisin --- streptococcus lactis as fermentation strain,
So that both there is gained ferment probiotic active, high enzymatic activity, and the nisin of strain growth process secretion can make
Harmful microorganism is killed for natural sandy gravel, with reference to nutritious supplementary pharmaceutical and natural antiseptic agent --- polylysine, it instead of
The use of traditional chemical preservative.
3rd, products obtained therefrom nutritive value of the present invention is higher, and without chemical preservative, more natural health safety.
4th, by the matrimony vine ferment of embodiment 1 ~ 3 respectively according to protease assay in GB/T23527-2009 protease preparations
Method；Determination of amylase method in GB/T 24401-2009 a- diastases；GB/T 23535-2009 lipase preparations
The survey of superoxide dismutase (SOD) activity in the assay method and GB/T 5009.171-2003 health foods of middle lipase
Determine method and measure protease, amylase, lipase and SOD activity respectively, take matrimony vine stoste as a comparison case.As a result such as table
Shown in 1：
Table 1
As a result show, matrimony vine ferment of the invention includes abundant bioenzyme activity composition, have compared with juice from Chinese wolfberry and significantly improve,
Significant technique effect is achieved, is a kind of very excellent health product.
Embodiment
A kind of preparation method of matrimony vine ferment of embodiment 1, comprises the following steps：
(1) medlar fresh fruit is squeezed the juice, 1 is pressed in fruit juice：1 weight ratio（kg/kg）Pure water is added, it is mixed by every L after stirring and evenly mixing
Close liquid and sequentially add 1g chitosans, 1g VC, 1g citric acids, and heated 25 minutes in 70 DEG C, through naturally cooling to room temperature, obtained
Matrimony vine stoste.
(2) preactivated pectase or cellulase or pectase-cellulose complex enzyme is first added in matrimony vine stoste
（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digested 3 hours in 50 DEG C, then add albumen
Enzyme-amylase-cellulose complex enzyme, after stirring, digests 2 hours in 40 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme, which is pressed in matrimony vine stoste per ton, to be added
Enter 12g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：0.5 weight ratio（kg/kg）Mixing and
Into.Pectase refers to any one or combination in polygalacturonase, pectin lyase and pectinesterase.
The addition of protease-amylase-cellulose complex enzyme in matrimony vine stoste per ton by adding 14g；Protease-shallow lake
Powder enzyme-cellulose complex enzyme refers to protease, amylase, cellulase by 1：1：1 weight ratio is mixed.
(3) 1% saccharomycete, 8% streptococcus lactis are inoculated with successively by its weight in enzymolysis liquid, it is closed after stirring, in 30 DEG C
Fermented and cultured 1 day, supernatant is obtained after filtering off and removing residue, is added sucrose by 10g/L in the supernatant, is obtained matrimony vine ferment
Liquid.
Wherein：Saccharomycete refers to distillery yeast or aroma-producing yeasts.
Matrimony vine enzyme liquid temperature be -40 DEG C, vacuum be under conditions of 10Pa it is freeze-dried, be crushed to 500 mesh
Afterwards, 10mg polylysines are added by every L matrimony vines enzyme liquid, produces matrimony vine ferment powder.
A kind of preparation method of matrimony vine ferment of embodiment 2, comprises the following steps：
(1) medlar fresh fruit is squeezed the juice, 1 is pressed in fruit juice：1 weight ratio（kg/kg）Pure water is added, it is mixed by every L after stirring and evenly mixing
Close liquid and sequentially add 1g chitosans, 1g VC, 1g citric acids, and heated 30 minutes in 70 DEG C, through naturally cooling to room temperature, obtained
Matrimony vine stoste.
(2) preactivated pectase or cellulase or pectase-cellulose complex enzyme is first added in matrimony vine stoste
（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digested 4 hours in 60 DEG C, then add albumen
Enzyme-amylase-cellulose complex enzyme, after stirring, digests 4 hours in 50 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme, which is pressed in matrimony vine stoste per ton, to be added
Enter 15g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：1 weight ratio（kg/kg）Mix.
Pectase be the same as Example 1.
The addition of protease-amylase-cellulose complex enzyme in matrimony vine stoste per ton by adding 15g；Protease-shallow lake
Powder enzyme-cellulose complex enzyme be the same as Example 1.
(3) 2% saccharomycete, 10% streptococcus lactis are inoculated with successively by its weight in enzymolysis liquid, it is closed after stirring, in 30
DEG C fermented and cultured 3 days, supernatant is obtained after filtering off and removing residue, is added sucrose by 10g/L in the supernatant, is obtained matrimony vine ferment
Plain liquid.
Wherein：Saccharomycete be the same as Example 1.
Matrimony vine enzyme liquid temperature be -80 DEG C, vacuum be under conditions of 40Pa it is freeze-dried, be crushed to 1000 mesh
Afterwards, 10mg polylysines are added by every L matrimony vines enzyme liquid, produces matrimony vine ferment powder.
A kind of preparation method of matrimony vine ferment of embodiment 3, comprises the following steps：
(1) medlar fresh fruit is squeezed the juice, 1 is pressed in fruit juice：1 weight ratio（kg/kg）Pure water is added, it is mixed by every L after stirring and evenly mixing
Close liquid and sequentially add 1g chitosans, 1g VC, 1g citric acids, and heated 28 minutes in 70 DEG C, through naturally cooling to room temperature, obtained
Matrimony vine stoste.
(2) preactivated pectase or cellulase or pectase-cellulose complex enzyme is first added in matrimony vine stoste
（37 DEG C of warm water lyases, and 20min is incubated by enzyme activation）, after stirring, digested 3.5 hours in 55 DEG C, then add egg
White enzyme-amylase-cellulose complex enzyme, after stirring, digests 3 hours in 45 DEG C, obtains enzymolysis liquid.
Wherein：The addition of pectase or cellulase or pectase-cellulose complex enzyme, which is pressed in matrimony vine stoste per ton, to be added
Enter 13g.Pectase-cellulose complex enzyme refers to pectase and cellulase by 1：0.8 weight ratio（kg/kg）Mixing and
Into.Pectase be the same as Example 1.
The addition of protease-amylase-cellulose complex enzyme in matrimony vine stoste per ton by adding 14.5g；Protease-
Amylase-cellulose complex enzyme be the same as Example 1.
(3) 1.5% saccharomycete, 9% streptococcus lactis are inoculated with successively by its weight in enzymolysis liquid, it is closed after stirring, in 30
DEG C fermented and cultured 2 days, supernatant is obtained after filtering off and removing residue, is added sucrose by 10g/L in the supernatant, is obtained matrimony vine ferment
Plain liquid.
Wherein：Saccharomycete be the same as Example 1.
Matrimony vine enzyme liquid temperature be -60 DEG C, vacuum be under conditions of 25Pa it is freeze-dried, be crushed to 800 mesh
Afterwards, 10mg polylysines are added by every L matrimony vines enzyme liquid, produces matrimony vine ferment powder.
Claims (7)
1. a kind of preparation method of matrimony vine ferment, comprises the following steps：
(1) medlar fresh fruit is squeezed the juice, 1 is pressed in fruit juice：1 weight is than adding pure water, after stirring and evenly mixing, by every L mixed liquors successively
1g chitosans, 1g VC, 1g citric acids are added, and is heated 25 ~ 30 minutes in 70 DEG C, through naturally cooling to room temperature, matrimony vine is obtained former
Liquid；
(2) preactivated pectase or cellulase or pectase-cellulose complex enzyme is first added in the matrimony vine stoste,
After stirring, digested in 50 ~ 60 DEG C 3 ~ 4 hours, then add protease-amylase-cellulose complex enzyme, stir
Afterwards, digested 2 ~ 4 hours in 40 ~ 50 DEG C, obtain enzymolysis liquid；
(3) 1 ~ 2% saccharomycete, 8 ~ 10% streptococcus lactis are inoculated with successively by its weight in the enzymolysis liquid, it is closed after stirring,
In 30 DEG C of fermented and cultureds 1 ~ 3 day, supernatant is obtained after filtering off and removing residue, sucrose is added by 10g/L in the supernatant, obtains
Matrimony vine enzyme liquid；
(4) the matrimony vine enzyme liquid is freeze-dried, be crushed to after 500 ~ 1000 mesh, and matrimony vine enzyme liquid adds 10mg as described in every L
Polylysine, produces matrimony vine ferment powder.
2. a kind of preparation method of matrimony vine ferment as claimed in claim 1, it is characterised in that：The step (2) middle pectase or
The addition of cellulase or pectase-cellulose complex enzyme, which is pressed, adds 12 ~ 15g in the matrimony vine stoste per ton.
3. a kind of preparation method of matrimony vine ferment as claimed in claim 2, it is characterised in that：Pectase-the cellulose is multiple
Synthase refers to pectase and cellulase by 1：0.5 ~ 1 weight ratio is mixed.
4. a kind of preparation method of matrimony vine ferment as claimed in claim 1, it is characterised in that：(2) middle pectase is the step
Refer to any one in polygalacturonase, pectin lyase and pectinesterase or combination.
5. a kind of preparation method of matrimony vine ferment as claimed in claim 1, it is characterised in that：The step (2) middle protease-
The addition of amylase-cellulose complex enzyme is pressed and 14 ~ 15g is added in the matrimony vine stoste per ton；Protease-the starch
Enzyme-cellulose complex enzyme refers to protease, amylase, cellulase by 1：1：1 weight ratio is mixed.
6. a kind of preparation method of matrimony vine ferment as claimed in claim 1, it is characterised in that：(3) middle saccharomycete is the step
Refer to distillery yeast or aroma-producing yeasts.
7. a kind of preparation method of matrimony vine ferment as claimed in claim 1, it is characterised in that：The step (4) middle freeze-drying
Condition refer to temperature be -40 DEG C ~ -80 DEG C, vacuum be 10 ~ 40Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710262434.2A CN107156808A (en) | 2017-04-20 | 2017-04-20 | A kind of preparation method of matrimony vine ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710262434.2A CN107156808A (en) | 2017-04-20 | 2017-04-20 | A kind of preparation method of matrimony vine ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156808A true CN107156808A (en) | 2017-09-15 |
Family
ID=59812600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710262434.2A Pending CN107156808A (en) | 2017-04-20 | 2017-04-20 | A kind of preparation method of matrimony vine ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156808A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549798A (en) * | 2017-11-01 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of matrimony vine ferment |
| CN107772460A (en) * | 2017-11-01 | 2018-03-09 | 佛山市三水区敏俊食品有限公司 | A kind of matrimony vine ferment |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
| CN110663940A (en) * | 2019-10-21 | 2020-01-10 | 上海共得健康科技集团有限公司 | Mulberry and wolfberry enzyme and preparation method thereof |
| CN115486535A (en) * | 2022-09-29 | 2022-12-20 | 四川省中医药科学院 | Rhizoma polygonati enzyme and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798805A (en) * | 2014-03-11 | 2014-05-21 | 苏州科大微龙信息技术有限公司 | Enzyme for expelling wind-damp and strengthening bone and musculature and preparation method of enzyme |
| CN104187602A (en) * | 2014-06-30 | 2014-12-10 | 青海圣烽生物技术开发有限公司 | Chinese wolfberry ferment preparation method |
| CN105231168A (en) * | 2015-10-28 | 2016-01-13 | 青海尤尼克生物技术有限公司 | Chinese wolfberry enzyme and preparation method thereof |
| CN105919091A (en) * | 2016-05-10 | 2016-09-07 | 厦门易水成林生物科技有限公司 | Celery enzyme and preparation method thereof |
-
2017
- 2017-04-20 CN CN201710262434.2A patent/CN107156808A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798805A (en) * | 2014-03-11 | 2014-05-21 | 苏州科大微龙信息技术有限公司 | Enzyme for expelling wind-damp and strengthening bone and musculature and preparation method of enzyme |
| CN104187602A (en) * | 2014-06-30 | 2014-12-10 | 青海圣烽生物技术开发有限公司 | Chinese wolfberry ferment preparation method |
| CN105231168A (en) * | 2015-10-28 | 2016-01-13 | 青海尤尼克生物技术有限公司 | Chinese wolfberry enzyme and preparation method thereof |
| CN105919091A (en) * | 2016-05-10 | 2016-09-07 | 厦门易水成林生物科技有限公司 | Celery enzyme and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549798A (en) * | 2017-11-01 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of matrimony vine ferment |
| CN107772460A (en) * | 2017-11-01 | 2018-03-09 | 佛山市三水区敏俊食品有限公司 | A kind of matrimony vine ferment |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
| CN110663940A (en) * | 2019-10-21 | 2020-01-10 | 上海共得健康科技集团有限公司 | Mulberry and wolfberry enzyme and preparation method thereof |
| CN115486535A (en) * | 2022-09-29 | 2022-12-20 | 四川省中医药科学院 | Rhizoma polygonati enzyme and preparation method thereof |
| CN115486535B (en) * | 2022-09-29 | 2023-08-25 | 四川省中医药科学院 | Polygonatum sibiricum enzyme and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107156808A (en) | A kind of preparation method of matrimony vine ferment | |
| CN102356912B (en) | Preparation method of probiotic fermented rice milk | |
| CN106954848A (en) | A kind of method for preparing ferment powder | |
| CN104996722A (en) | Method of two-step united multi-strain fermented feed | |
| CN107212381A (en) | A kind of preparation method of white bur ferment | |
| CN104087638A (en) | Method for preparing antioxidative peptide through fermentation of rice residue by use of bacillus subtilis | |
| CN103932344A (en) | Fermentation preparation method for edible fungus probiotics health-care drink | |
| CN106173193A (en) | A kind of method of solid fermentation bean cake | |
| CN107509901A (en) | The method for preparing flavor edible mushroom juice using leavening is compounded | |
| CN111517860A (en) | Plant nutrient rich in seaweed active oligosaccharide and preparation method thereof | |
| CN101831416B (en) | Pullulanase and production method thereof | |
| CN106417900A (en) | Processing method and application of bean pulp for feed | |
| CN106974268A (en) | A kind of preparation method of black fruit fructus lycii ferment | |
| CN106376914A (en) | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium | |
| CN107853452A (en) | A kind of production method of additive for microbe feedstuff | |
| CN102919514B (en) | Preparation method of feed protein peptide without probiotic bacteria activity resistance | |
| CN102899275A (en) | Method for preparing directed vat starter for making steamed breads | |
| CN110923171A (en) | Lactic acid bacteria for removing earthy taste of black fungus and enzyme preparation method thereof | |
| CN108354172B (en) | Preparation method of antrodia camphorata mushroom enzyme | |
| CN104342372B (en) | Method for producing yeast autolysate by probiotic fermentation | |
| CN106387652A (en) | Preparation method of ganoderma probiotic fermentation product | |
| CN109699812A (en) | Solid state fermentation produces feeding saccharomyces cerevisiae-lactobacillus plantarum product mix method | |
| CN108795812A (en) | A kind of compost decomposing agent and the preparation method and application thereof | |
| CN102168122B (en) | A method employing Enterococcus faecalis fermentation for preparing chitin from exoskeletons of crustaceans | |
| CN103805660A (en) | Method for producing nisin by using cheap raw materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170915 |