CN107156822A - Improve the preparation method of SOD in fruit ferment - Google Patents
Improve the preparation method of SOD in fruit ferment Download PDFInfo
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- CN107156822A CN107156822A CN201710515805.3A CN201710515805A CN107156822A CN 107156822 A CN107156822 A CN 107156822A CN 201710515805 A CN201710515805 A CN 201710515805A CN 107156822 A CN107156822 A CN 107156822A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000012530 fluid Substances 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 20
- 241000589220 Acetobacter Species 0.000 claims abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 6
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 5
- 244000099147 Ananas comosus Species 0.000 claims abstract description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 5
- 244000241235 Citrullus lanatus Species 0.000 claims abstract description 5
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 5
- 241000207199 Citrus Species 0.000 claims abstract description 5
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 5
- 244000241257 Cucumis melo Species 0.000 claims abstract description 5
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 5
- 241000220225 Malus Species 0.000 claims abstract description 5
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 5
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 5
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 5
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 5
- 241000220324 Pyrus Species 0.000 claims abstract description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 235000021014 blueberries Nutrition 0.000 claims abstract description 5
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 5
- 235000021017 pears Nutrition 0.000 claims abstract description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 13
- 244000253911 Saccharomyces fragilis Species 0.000 claims description 13
- 235000018368 Saccharomyces fragilis Nutrition 0.000 claims description 13
- 229940031154 kluyveromyces marxianus Drugs 0.000 claims description 13
- 239000002054 inoculum Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims 2
- 235000021419 vinegar Nutrition 0.000 claims 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 241000235342 Saccharomycetes Species 0.000 abstract description 4
- 102000019197 Superoxide Dismutase Human genes 0.000 description 4
- 108010012715 Superoxide dismutase Proteins 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229960004534 orgotein Drugs 0.000 description 1
- 108010070915 orgotein Proteins 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- TUGDLVFMIQZYPA-UHFFFAOYSA-N tetracopper;tetrazinc Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].[Zn+2].[Zn+2].[Zn+2].[Zn+2] TUGDLVFMIQZYPA-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23L29/015—Inorganic compounds
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention proposes a kind of preparation method for improving SOD in fruit ferment, comprises the following steps：1) Feedstock treating：With the one or more in citrus, apple, grape, strawberry, pineapple, banana, peach, pears, apricot, muskmelon, watermelon, coconut and blueberry for raw material, fruit pulp is made；2) fruit pulp is handled；3) yeast ferments；4) acetic acid acetobacter ferments；5) salinization is incubated：Immediately to step 3) zymotic fluid in add saturated nacl aqueous solution, temperature is kept for 40~50 DEG C, while stirring at low speed, is incubated 22~26 hours；6) filtering and concentrating.The efficiency that saccharomycete in ferment discharges SOD is the method increase, the concentration of SOD in product is added.
Description
Technical field
The invention belongs to ferment technical field, and in particular to SOD preparation method in a kind of raising fruit ferment.
Background technology
Ferment is present in the animal and plant body of all work, is to maintain body normal function, digestion food, and repair tissue etc. is raw
A kind of required material of life activity.Ferment content in advancing age with safe diet, living environment the problems such as, human body
In decline year by year, body declines due to the loss of ferment body metabolism speed, easily produce inferior health and chronic disease etc.
Problem, is presented the trend of aging year by year.If without ferment, biochemical reaction will be unable to carry out, and five big nutrients will all become to machine
Body is utterly useless, and biological phenomena will stop.Ferment is supplemented, can allow what all vital movements can be without any confusion in human body to enter
OK, the body moment of let us maintains vigour.
Superoxide dismutase Orgotein (Superoxide Dismutase, SOD), abbreviation SOD.SOD is an introduces a collection
In the active material of life entity, the harmful substance that organism produces in metabolic processes can be eliminated.Human body is constantly mended
Filling SOD has the special-effect of anti-aging.Superoxide dismutase is the isolated super oxygen from ox red blood cell first in 1938
Compound mutase starts to count, people to SOD research oneself have the history of more than 70 years.McCord in 1969 etc. rediscovers this
Kind of albumen, and it was found that their bioactivity, has understood fully that it is catalyzed the property that disproportionated reaction occurs for superoxide anion, so
Formally it is named as superoxide dismutase.
Saccharomycete used in ferment production process contains abundant SOD, but SOD belongs to endocellular enzyme, it is necessary to which cell is broken
Split rear releasably to come out, therefore, the SOD how effectively efficiently release saccharomycete contains improves the characteristic material content of product
As a urgent technological break-through point.Current laboratory stage yeast broken wall mode has a toluene broken wall method, Tsuchihashi method,
Enzymatic lysis method, aqtocytolysis method, but do not have the method being applicable with ferment industry also.
The content of the invention
The present invention proposes a kind of preparation method for improving SOD in fruit ferment, the method increase saccharomycete in ferment and releases
SOD efficiency is put, the concentration of SOD in product is added.
The technical proposal of the invention is realized in this way：
A kind of preparation method for improving SOD in fruit ferment, comprises the following steps：
1) Feedstock treating：With citrus, apple, grape, strawberry, pineapple, banana, peach, pears, apricot, muskmelon, watermelon, coconut with
One or more in blueberry are raw material, smash processing respectively after each raw material is cleaned, are mixed to get fruit pulp；
2) fruit pulp is handled：By step 1) smash obtained fruit pulp and be cooled to 18~20 DEG C rapidly, then homogenized
Processing, adjusts pH to 3.0~3.5；
3) yeast ferments：The Mixed Microbes of saccharomyces cerevisiae and kluyveromyces marxianus are added into step 2) homogenize process
Fermented in fruit pulp, ferment 18~20 DEG C, until zymotic fluid in pol as little as 4g/L when, stop fermentation；.
4) acetic acid acetobacter ferments：To step 3) zymotic fluid in addition acetic acid acetobacter fermented, fermentation temperature 29
~31 DEG C, until zymotic fluid pH terminates fermentation when reaching 4.8~5.2；
5) salinization is incubated：Immediately to step 4) terminate in the zymotic fluid of fermentation and add saturated nacl aqueous solution, temperature is kept
40~50 DEG C, while stirring at low speed, is incubated 22~26 hours；
6) filtering and concentrating：By step 5) salinization insulation terminate after zymotic fluid use diatomite filter and cardboard filter
Filter at low temperature is carried out, then vacuum and low temperature is concentrated again.
Preferably, the step 5) in saturated nacl aqueous solution addition be step 3) zymotic fluid weight 4~
6wt% or 8~12wt%, 15~20r/min of mixing speed of stirring at low speed.
Preferably, the step 2) homogenize process when, adjust pulp pol 100g/L.
Preferably, step 3) in saccharomyces cerevisiae and kluyveromyces marxianus Mixed Microbes inoculum concentration be raw material gross weight
2~4wt%.
Preferably, the mass ratio of kluyveromyces marxianus and saccharomyces cerevisiae is 1:1.9~2.1.
Preferably, step 4) in acetic acid acetobacter inoculum concentration be raw material gross weight 5~8wt%.
Preferably, the step 6) in low temperature temperature be 10~15 DEG C.
Preferably, the step 6) cycles of concentration be 5 times.
Beneficial effects of the present invention：
The present invention preparation method fermented by yeast, acetic acid acetobacter fermentation and salinization insulation etc. the abundant broken wall of step release
The SOD in yeast is put, other methods using organic solvent are different from, it is safe and reliable.Preparation method of the present invention obtains ferment
SOD contents are high 2.5 times in the middle more conventional method sample of SOD contents.
Embodiment
Embodiment 1
A kind of preparation method for improving SOD in fruit ferment, comprises the following steps：
1) Feedstock treating：With citrus, apple, grape, strawberry, pineapple, banana, peach, pears, apricot, muskmelon, watermelon, coconut with
Blueberry is raw material, smashes processing respectively after each raw material is cleaned, is mixed to get fruit pulp；
2) fruit pulp is handled：By step 1) smash obtained fruit pulp and be cooled to 18 DEG C rapidly, then carry out homogenize process,
Adjust pH to 3.5；
3) yeast ferments：By the Mixed Microbes of saccharomyces cerevisiae and kluyveromyces marxianus, (Mixed Microbes inoculum concentration is that raw material is total
The mass ratio of the 2wt% of weight, kluyveromyces marxianus and saccharomyces cerevisiae is 1:2) add step 2) homogenize process water
Fermented in pulp, ferment 18 DEG C, until zymotic fluid in pol as little as 4g/L when, stop fermentation；.
4) acetic acid acetobacter ferments：To step 3) zymotic fluid in add the acetic acid acetobacter (inoculum concentration of acetic acid acetobacter
For the 5wt% of raw material gross weight) fermented, 30 DEG C of fermentation temperature, until zymotic fluid pH terminates fermentation when reaching 5.0；
5) salinization is incubated：Immediately to step 4) terminate the saturation for being added in the zymotic fluid fermented and accounting for zymotic fluid weight 4wt%
Sodium chloride solution, temperature is kept for 40 DEG C, while stirring at low speed, is incubated 26 hours；
6) filtering and concentrating：By step 5) salinization insulation terminate after zymotic fluid use diatomite filter and cardboard filter
15 DEG C of filter at low temperature are carried out, then vacuum and low temperature is concentrated again, cycles of concentration is 5 times.
Embodiment 2
A kind of preparation method for improving SOD in fruit ferment, comprises the following steps：
1) Feedstock treating：Using citrus, apple, grape and strawberry as raw material, processing is smashed respectively after each raw material is cleaned, and is mixed
Conjunction obtains fruit pulp；
2) fruit pulp is handled：By step 1) smash obtained fruit pulp and be cooled to 20 DEG C rapidly, then carry out homogenize process,
Adjust pH to 3.0；
3) yeast ferments：By the Mixed Microbes of saccharomyces cerevisiae and kluyveromyces marxianus, (Mixed Microbes inoculum concentration is that raw material is total
The mass ratio of the 3wt% of weight, kluyveromyces marxianus and saccharomyces cerevisiae is 1:1.9) step 2 is added) homogenize process
Fermented in fruit pulp, ferment 20 DEG C, until zymotic fluid in pol as little as 4g/L when, stop fermentation；.
4) acetic acid acetobacter ferments：To step 3) zymotic fluid in add the acetic acid acetobacter (inoculum concentration of acetic acid acetobacter
For the 6wt% of raw material gross weight) fermented, 29 DEG C of fermentation temperature, until zymotic fluid pH terminates fermentation when reaching 5.2；
5) salinization is incubated：Immediately to step 4) terminate the saturation for being added in the zymotic fluid fermented and accounting for zymotic fluid weight 6wt%
Sodium chloride solution, temperature is kept for 45 DEG C, while stirring at low speed, is incubated 24 hours；
6) filtering and concentrating：By step 5) salinization insulation terminate after zymotic fluid use diatomite filter and cardboard filter
10 DEG C of filter at low temperature are carried out, then vacuum and low temperature is concentrated again, cycles of concentration is 5 times.
Embodiment 3
A kind of preparation method for improving SOD in fruit ferment, comprises the following steps：
1) Feedstock treating：Using grape, strawberry, pineapple and banana as raw material, processing is smashed respectively after each raw material is cleaned, and is mixed
Conjunction obtains fruit pulp；
2) fruit pulp is handled：By step 1) smash obtained fruit pulp and be cooled to 20 DEG C rapidly, then carry out homogenize process,
Adjust pH to 3.0；
3) yeast ferments：By the Mixed Microbes of saccharomyces cerevisiae and kluyveromyces marxianus, (Mixed Microbes inoculum concentration is that raw material is total
The mass ratio of the 4wt% of weight, kluyveromyces marxianus and saccharomyces cerevisiae is 1:2.1) step 2 is added) homogenize process
Fermented in fruit pulp, ferment 20 DEG C, until zymotic fluid in pol as little as 4g/L when, stop fermentation；.
4) acetic acid acetobacter ferments：To step 3) zymotic fluid in add the acetic acid acetobacter (inoculum concentration of acetic acid acetobacter
For the 7wt% of raw material gross weight) fermented, 31 DEG C of fermentation temperature, until zymotic fluid pH terminates fermentation when reaching 4.8；
5) salinization is incubated：Immediately to step 4) terminate the saturation for being added in the zymotic fluid fermented and accounting for zymotic fluid weight 8wt%
Sodium chloride solution, temperature is kept for 50 DEG C, while stirring at low speed, is incubated 22 hours；
6) filtering and concentrating：By step 5) salinization insulation terminate after zymotic fluid use diatomite filter and cardboard filter
12 DEG C of filter at low temperature are carried out, then vacuum and low temperature is concentrated again, cycles of concentration is 5 times.
Embodiment 4
A kind of preparation method for improving SOD in fruit ferment, comprises the following steps：
1) Feedstock treating：Using banana, peach, pears, apricot, muskmelon, watermelon, coconut and blueberry as raw material, after each raw material is cleaned
Processing is smashed respectively, is mixed to get fruit pulp；
2) fruit pulp is handled：By step 1) smash obtained fruit pulp and be cooled to 18 DEG C rapidly, then carry out homogenize process,
Adjust pH to 3.0；
3) yeast ferments：By the Mixed Microbes of saccharomyces cerevisiae and kluyveromyces marxianus, (Mixed Microbes inoculum concentration is that raw material is total
The mass ratio of the 4wt% of weight, kluyveromyces marxianus and saccharomyces cerevisiae is 1:2.1) step 2 is added) homogenize process
Fermented in fruit pulp, ferment 18 DEG C, until zymotic fluid in pol as little as 4g/L when, stop fermentation；.
4) acetic acid acetobacter ferments：To step 3) zymotic fluid in add the acetic acid acetobacter (inoculum concentration of acetic acid acetobacter
For the 8wt% of raw material gross weight) fermented, 30 DEG C of fermentation temperature, until zymotic fluid pH terminates fermentation when reaching 5.0；
5) salinization is incubated：Immediately to step 4) terminate the saturation for being added in the zymotic fluid fermented and accounting for zymotic fluid weight 12wt%
Sodium chloride solution, temperature is kept for 48 DEG C, while stirring at low speed, is incubated 23 hours；
6) filtering and concentrating：By step 5) salinization insulation terminate after zymotic fluid use diatomite filter and cardboard filter
10 DEG C of filter at low temperature are carried out, then vacuum and low temperature is concentrated again, cycles of concentration is 5 times.
Test example
The content of SOD in ferment prepared by the present invention is 10000~12000U/ml, and the SOD's of commercial like product contains
Measure as 1500~2500U/ml.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (7)
1. a kind of preparation method for improving SOD in fruit ferment, it is characterised in that comprise the following steps：
1) Feedstock treating：With citrus, apple, grape, strawberry, pineapple, banana, peach, pears, apricot, muskmelon, watermelon, coconut and blueberry
In one or more be raw material, by each raw material clean after smash processing respectively, be mixed to get fruit pulp；
2) fruit pulp is handled：By step 1) smash obtained fruit pulp and be cooled to 18~20 DEG C rapidly, then carry out homogenize process,
Adjust pH to 3.0~3.5；
3) yeast ferments：The Mixed Microbes of saccharomyces cerevisiae and kluyveromyces marxianus are added into step 2) fruit of homogenize process
Fermented in slurry, ferment 18~20 DEG C, until zymotic fluid in pol as little as 4g/L when, stop fermentation；
4) acetic acid acetobacter ferments：To step 3) zymotic fluid in addition acetic acid acetobacter fermented, fermentation temperature 29~31
DEG C, until zymotic fluid pH terminates fermentation when reaching 4.8~5.2；
5) salinization is incubated：Immediately to step 4) termination fermentation after zymotic fluid in add saturated nacl aqueous solution, temperature is kept
40~50 DEG C, while stirring at low speed, is incubated 22~26 hours；
6) filtering and concentrating：By step 5) zymotic fluid after salinization insulation terminates carried out using diatomite filter and cardboard filter
Filter at low temperature, then vacuum and low temperature is concentrated again.
2. the preparation method according to claim 1 for improving SOD in fruit ferment, it is characterised in that the step 5) in
The addition of saturated nacl aqueous solution be step 3) zymotic fluid weight 4~6wt% or 8~12wt%.
3. it is according to claim 1 improve fruit ferment in SOD preparation method, it is characterised in that step 3) in wine
The Mixed Microbes inoculum concentration of brewer yeast and kluyveromyces marxianus is 2~4wt% of raw material gross weight.
4. the preparation method according to claim 3 for improving SOD in fruit ferment, it is characterised in that Marx's Crewe is tieed up
The mass ratio of yeast and saccharomyces cerevisiae is 1:1.9~2.1.
5. it is according to claim 1 improve fruit ferment in SOD preparation method, it is characterised in that step 4) in vinegar
The inoculum concentration of vinegar bacillus is 5~8wt% of raw material gross weight.
6. the preparation method according to claim 1 for improving SOD in fruit ferment, it is characterised in that the step 6) in
Low temperature temperature be 10~15 DEG C.
7. the preparation method according to claim 1 for improving SOD in fruit ferment, it is characterised in that the step 6)
Cycles of concentration is 5 times.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108424882A (en) * | 2018-02-01 | 2018-08-21 | 佛山科学技术学院 | A kind of biological preparation method of superoxide dismutase |
| CN108523111A (en) * | 2018-02-14 | 2018-09-14 | 昆明先康生物科技有限公司 | A kind of composite enzyme liquid and preparation method thereof |
| CN109123628A (en) * | 2018-08-27 | 2019-01-04 | 陕西天酵集团有限公司 | A kind of preparation method of apple ferment |
| TWI731757B (en) * | 2020-07-23 | 2021-06-21 | 健茂生物科技股份有限公司 | METHOD FOR INCREASING THE SOD-Like ACTIVITY IN MANUFACTURING JABUTICABA DRINK |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262837A (en) * | 2016-08-17 | 2017-01-04 | 娄尤来 | A kind of Fructus Musae Fructus Lycii ferment and preparation method thereof |
-
2017
- 2017-06-29 CN CN201710515805.3A patent/CN107156822A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108424882A (en) * | 2018-02-01 | 2018-08-21 | 佛山科学技术学院 | A kind of biological preparation method of superoxide dismutase |
| CN108523111A (en) * | 2018-02-14 | 2018-09-14 | 昆明先康生物科技有限公司 | A kind of composite enzyme liquid and preparation method thereof |
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| TWI731757B (en) * | 2020-07-23 | 2021-06-21 | 健茂生物科技股份有限公司 | METHOD FOR INCREASING THE SOD-Like ACTIVITY IN MANUFACTURING JABUTICABA DRINK |
| CN113966798A (en) * | 2020-07-23 | 2022-01-25 | 健茂生物科技股份有限公司 | Preparation method of Vitis vinifera beverage for improving SOD activity |
| CN113966798B (en) * | 2020-07-23 | 2024-02-02 | 健茂生物科技股份有限公司 | Method for preparing tree grape beverage for improving SOD-like activity |
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